Easy Beef Bourguignon Sandwich



1 (3 to 4 pound) boneless beef chuck roast
Salt and freshly ground pepper
2 Tablespoons olive oil or vegetable oil
4 slices bacon (about 4 ounces)
2 cloves garlic, minced
1 (750 mL) bottle Woodbridge Cabernet Sauvignon
2 cups beef broth
1 Tablespoon tomato paste
1 sprig fresh thyme or 1/2 teaspoon dried
8 ounces baby carrots or 4 to 5 large carrots, peeled and coarsely chopped
8 ounces white button mushrooms or wild mushrooms, halved or sliced
1 onion, coarsely chopped
Rolls for serving, halved