In a large Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Sprinkle 1 boneless trimmed chuck roast with 1 teaspoon of salt and 1/4 teaspoon of ground black pepper. Place it in the pan, and cook it for five minutes while turning it to brown on all sides. Remove the roast from the pan, add 2 cups of chopped onion to the pan, and saut�� it for eight minutes.
Return the roast to the pan, and add 1 cup of red wine, 4 sprigs of thyme, 3 chopped garlic cloves, 1 can of fat-free beef broth and 1 bay leaf. Bring it to a simmer, cover the pan, and bake it at 350 F for 90 minutes. To the pan, add 4 peeled carrots cut diagonally into 1-inch pieces and 2 pounds of peeled Yukon gold potatoes cut into 2-inch pieces. Cover it, and bake it for an additional one hour. Remove the thyme sprigs and bay leaf, and shred the meat with forks. Serve the roast with the vegetables and cooking liquid, and garnish it with thyme if desired.Learn more about Meat