INGREDIENTS
1 tsp
olive oil
1
none (3-pound) boneless chuck roast, trimmed
1 tsp
kosher salt
1/4 tsp
freshly ground black pepper
2 cups
coarsely chopped onion
1 cup
dry red wine
4
none thyme sprigs
3
none garlic cloves, chopped
1
none (14-ounce) can fat-free, less-sodium beef broth
1
none bay leaf
4
none large carrots, peeled and cut diagonally into 1-inch pieces
2
none pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
none Fresh thyme leaves (optional)