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Step 1
Preheat oven to 350º.
Step 2
Heat olive oil in a 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; sauté 8
minutes or until tender.
Step 3
Return browned roast to pan. Add the red wine,
thyme sprigs, chopped garlic, beef broth, and
bay leaf to pan; bring to a simmer. Cover pan
and bake at 350° for 1 1/2 hours or until the
roast is almost tender.
Step 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.
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