Thyme & Garlic Pot Roast with Potatoes & Carrots

• 1 teaspoon olive oil
• 1 (3-pound) boneless chuck roast, trimmed
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 cups coarsely chopped onion
• 1 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, chopped
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1 bay leaf
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• Fresh thyme leaves (optional)
• 1 bay leaf
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• Fresh thyme leaves (optional)

1. Preheat oven to 350ºF.
2. Heat olive oil in a large Dutch oven over medium-high heat. 
3. Sprinkle the chuck roast with salt and pepper. 
4. Add the roast to the pan; cook for 5 minutes, turning to brown on all sides. 
5. Remove roast from the pan. 
6. Add onion to the pan; sauté 8 minutes or until tender.
7. Return browned roast to pan.
8.  Add the red wine, thyme sprigs, chopped garlic, beef broth and bay leaf to pan; bring to a simmer. 
9. Cover pan and bake at 350°F for 1 1/2 hours or until the roast is almost tender.
10. Add carrots and potatoes to pan. 
11. Cover and bake an additional 1 hour or until vegetables are tender. 
12. Remove thyme sprigs and bay leaf from pan; discard. 
13. Shred meat with two forks. 
14. Serve the roast with the vegetable mixture and cooking liquid
15. Garnish with thyme leaves, if desired.