Preheat oven to 350º. Warm olive oil in a big Dutch oven over medium-high heat. Scatter chuck roast with pepper and salt. Add. Remove from pan. Add onion or until soft. Roast browned to pan. Add bay leaf, thyme sprigs, chopped garlic, beef broth, and the red wine to pan; bring to a simmer. Bake at 350° for 1 1/2 hours or until the roast is and cover pan nearly soft.
Add potatoes and carrots to pan. Cover and bake or until vegetables are soft. Remove bay leaf and thyme sprigs from pan. Shred meat with 2 forks. Serve roast with cooking and vegetable mixture liquid. If desired garnish with thyme leaves.