Pot Roast Recipe . . . a good find

I adapted this recipe just a bit. Since I work all day, and I needed this done in time to take over someone's house after work, I threw all of this in the crock pot. I also added 1/2 a packet of onion soup mix. I also decided to do the potatoes and carrots separately . . . I roasted them in the oven with olive oil and Jane's Crazy Mixed-up Salt (a staple in our house). So, it was just the meat and the onions cooking on low in the crockpot for . . . oh, 8-9 hours. It fell apart without a knife and was so juicy.

Ingredients
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs (or ground thyme)
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Preparation
Preheat oven to 350º.
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.

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.

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.

Yield
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Nutritional Information
CALORIES 307(31% from fat); FAT 10.4g (sat 3.5g,mono 4.8g,poly 0.5g); PROTEIN 28.6g; CHOLESTEROL 85mg; CALCIUM 34mg; SODIUM 340mg; FIBER 2.8g; IRON 3.9mg; CARBOHYDRATE 23.7g

From Cooking Light, October 2006