3 pounds beef chuck for roasting
1 large onion, sliced into eighths lengthwise
5-8 cloves garlic, peeled and cut in half
4 tablespoons flour
2 tablespoons olive oil
Salt and Pepper
1 cup dry red wine
½ cup water or beef broth
¼ cube beef bouillon
Pat the beef chuck dry with a paper towel. Using a small knife, poke deep holes in the meat enough to stuff garlic cloves in each hole evenly across the whole chuck of meat. Season chuck with salt and pepper and roll in flour. Sear the beef in a hot pan with olive oil until all sides are brown. Set aside. In crockpot, arrange onions and odds-n-ends and place chuck on top. Pour wine on top of beef, and water/broth and bouillon. Cover and cook on low for 8 hours.
To make gravy: After 8 hours, spoon 2-3 cups of liquid from pot into a saucepan, and mix in 2-3 tablespoons of flour with a wire whisk. Simmer on low heat until thick, season with salt and pepper if needed. Serve on top of sliced roast or mashed potatoes.