Preheat oven to 300 degrees. Pat the beef dry with paper towels and season liberally with salt and pepper on all sides.
In a Dutch oven or large stock pot, fry bacon until crisp. Transfer to a plate and crumble when cool. Reserve bacon fat for cooking beef and keep hot.
Lay beef in a single layer in pot and fry in reserved bacon fat until well-browned on each side (work in batches if you have more than one roast). Transfer the beef to a plate.
Stir in the garlic until fragrant, about 30 seconds. Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
Add beef broth, tomato paste, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium-high and cook uncovered for 10 minutes, until the sauce has reduced.
Return the beef and bacon to the pot. Add carrots, mushrooms, and frozen onions. Cover and bake for 3 and 1/2 hours, turning the beef in the pot every 30 minutes.
Transfer the beef to a large bowl and shred with two forks. Season the sauce to taste with salt and pepper. Serve with the vegetables over buttered noodles.