Burgundy adds a rich depth of flavor to this traditional pot roast. I just love this dish. You can cook a bigger batch and keep it in the fridge or freezer for ages. The longer it rests, the better it becomes!
Preheat oven to 325 degrees Fahrenheit (162.78 degrees Celsius).
Heat oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with salt and pepper. Add roast to pan; cook 8 minutes or until browned on all sides. Remove roast from pan.
Add onion and garlic to pan, and sauté 6 minutes or until tender. Return roast to pan. Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325 degrees Fahrenheit (162.78 degrees Celsius) for 1 hour.
Add ingredients to pan, cover and bake an additional 3 1/2 hours or until vegetables and roast are tender. Remove roast and vegetables to a serving dish, reserving juices in pan; discard thyme sprigs.
Combine flour and 1/2 cup pan juices in a small bowl, stirring with a whisk. Return mixture to pan. Bring to a simmer over medium heat; cook 15 minutes or until thick. Slice or shred roast; serve with vegetables and gravy.