Classic Beef Pot Roast

1 tsp. olive oil
1 (3 lb.) boneless chuck roast,trimmed
1 tsp. kosher salt
1/4 tsp. finely ground black pepper
2 C. onions, coarsely chopped
1 C. dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-1/2 oz.) can fat-free less-sodium beef  broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 lbs. Yukon Gold potatoes, peeled and cut into 2-inch pieces
fresh thyme leaves (optional)

1. Preheat oven to 350

2. Heat olive oil in large Dutch oven over medium-high heat.  Sprinkle chuck roast with salt and pepper.  Add roast to pan, cook 5 minutes, turning to brown on all sides.  Remove roast from pan.  Add onion to pan, saute 8 minutes or until tender.

3. Returned browned roast to pan.  Add the red wine, thyme sprigs, chopped garlic, beef broth and bay leaf to pan, bring to a simmer.  Cover and pan and bake at 350 for 1-1/2 hours or until the roast is almost tender.

4. Add carrots and potatoes to pan.  Cover and bake an additional 1 hour or until vegetables are tender.  Remove thyme sprigs and bay leaf from pan, discard.  Shred meat with 2 forks.  Serve roast with vegetable mixture and cooking liquid.  Garnish with thyme leaves, if desired.