Preheat oven to 350 Degrees F

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

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 350F for 1 1/2 hours or until the roast is almost tender.

Add carots and potatoes to pan, cover and bake for an additional 1 hour or until
Vegitables are tender. Remove thyme sprigs and bay leaf from pan discard.. Shred meat with 2 forks. Serve roast with vegitable mixture and cooking liquid. Garnish with thyme leaves, if desired.