Step 1

Place the roast in the bottom of the slow cooker. Sprinkle the seasoning across the top of the roast, then add in the onion, garlic, carrots, and potatoes.

Step 2

Add in the tomato paste and sprinkle tapioca pearls across the top.

Step 3

Whisk cornstarch with 1/4 cup water until smooth.

Step 4

Whisk cornstarch slurry with the red wine and beef broth and pour into the slow cooker.

Step 5

Cover and cook on low for 8-10 hours until fork tender.