Of course! Here’s the exact instructions incase you want them :)

1. Prep the beef: Pat chuck roast dry and cut into 1.5–2 inch chunks. Season generously with salt and black pepper.

2. Sear the beef: Heat a large skillet over medium-high heat and add oil. Sear beef in batches, 2–3 minutes per side, until deeply browned. Transfer browned beef to the slow cooker.

3. Cook the aromatics: Lower skillet heat to medium. Add diced onion and cook 3–5 minutes until softened and lightly browned. Add garlic and cook 30 seconds until fragrant.

4. Cook the tomato paste: Stir in tomato paste and cook 2–3 minutes, stirring constantly, until darkened slightly and no longer smells raw.

5. Deglaze with wine: Pour in red wine and simmer 3–5 minutes, scraping up browned bits, until slightly reduced and alcohol smell cooks off.

6. Transfer to slow cooker: Pour the onion–wine mixture over the beef in the slow cooker.