Red Wine Braised Beef Ragu

HERE IS KIWI AND BEAN'S RECIPE:get 2 lbs of chuck roast and cut into about 10 chunks. Heat a couple tablespoons veg oil (I use avocado oil) in a heavy pot (a Dutch oven is best). Sear the meat on all sides and then put on a plate and set aside. Add a finely chopped onion and about 4 crushed garlic cloves and cook until soft. Add a handful of fresh thyme, 1 cup red wine, 1 large can tomatoes and their juices, and 3 cups crushed tomatoes. Bring to a boil and then cover and transfer to a 300 degree oven for about 4 hours. Then crush all the meat with a couple forks (to shred it into little bits) and pull out the thyme stalks.