Beef Pot Roast

1 tsp olive oil
3lb Boneless chuck roast (well trimmed)
1 tsp Kosher salt
1/4 tsp ground pepper
2 cups sliced/chopped onion
1 cup dry red wine
4 thyme sprigs
3 cloves garlic, chopped
1 14oz can fat-free beef broth
1 bay leaf
1 lb baby carrots (or 4 large cut up)
3 lb Yukon Gold or white potatoes cut into 2" pieces

Preheat oven to 350
Heat oil in large Dutch oven over med. high heat. Sprinkle roast with salt & pepper. Add roast to pan, cook 5 min, turning to brown on all sides. Remove and add onion to pan. Saute app 8 min or until tender
Return browned roast to pan. Add the wine, thyme, garlic, broth, and bay leaf to pan and bring to simmer. Cover pan and bake at 350 for 1 1/2 hours.
Add carrots and potatoes. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf. Shred meat with 2 forks. Serve roast with vegetable mix and cooking liquid. Yield 10 servings

Serving Size: 3 oz roast w/1 cup vegetables and 3 Tbls cooking liquid

Number of Servings: 10

Recipe submitted by SparkPeople user SHARONROBERTS07.