[FSUZeta]

1 tsp olive oil
1 (3lb) boneless chuck roast,trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion(i use sweet onions)
1 cup dry red wine
4 thyme springs
3 garlic cloves, minced
1(14 oz) can fat free less sodium beef broth
1 bay leaf
1 package baby carrots
1 package fingerling potatoes

preheat oven to 350 degrees.

heat olive oil in a large dutch oven over medium high heat. sprinkle both sides of 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, saute'8 minutes or until tender.

return browned roast to pan. add red wine, thyme springs, garlic, beef broth and bay leaf to pan, bring to simmer. cover pan and bake at 350 degrees for 11/2 hours or until roast is almost tender.

add carrots and potatoes to pan. cover and bake an additional 1 hour or until vegetables are tender. remove thyme springs and bay leaf from pan, discard. remove roast to serving platter and let rest for 10 minutes, then slice. serve with vegetables and cooking liquid. yeild: 10 servings