Step 1

Cut the chuck roast into large 2” square pieces and sprinkle with salt and pepper.

Step 2

Heat oil in a large skillet over medium-high heat. Add the meat to the pan (working in batches to keep some space between pieces). Cook the meat until browned on each side.

Step 3

If the meat was cooked in batches, add it all back into the skillet and sprinkle with the flour. Saute for 1-2 minutes longer until the flour is browned.

Step 4

In a crockpot, layer the onion, potatoes, meat, and carrots and set aside.

Step 5

Return the skillet to medium heat and add the red wine, heating and scraping the browned bits from the bottom and sides of the skillet. Simmer the wine for 1-2 minutes.

Step 6

Add the beef broth, tomato paste, and brown sugar to the skillet and simmer stirring until combined.

Step 7

Pour the skillet mixture over the ingredients in the crockpot. Add a few sprigs of fresh thyme to the crockpot and place the lid on top.

Step 8

Cook on low heat for 8-10 hours or high for 5-6 hours, stirring occasionally if you’d like.

Step 9

Sprinkle finished dish with freshly chopped parsley and serve.