* 1 boneless chuck roast (about 3 1/2 lbs)
* sea salt and pepper
* 2 tablespoons vegetable oil (or cool in bacon grease)
* 10 small pearl onions
* 4 medium potatoes, cubed
* 5 strips of fresh bacon (get from butcher shop)
* 2 bay leaf
* fresh parsley
* 3 small carrot, chopped
* 1 small celery rib, chopped
* 2 cloves garlic, minced
* 1 cup low sodium beef broth
* 1 cup low-sodium chicken stock
* 1-1 1/2 cup water
* 1/4 cup dry red wine
Cook bacon in skillet, set aside. Don't make too crispy, as these are placed over the roast to keep the top moist.
Season roast with salt and pepper, then brown all sides in a skillet with oil to create a good seal for the juices. It's important to not put holes in your meat as you turn it. Hard, but doable.
Put water and garlic in crock pot and transfer roast to it once its done in the skillet. I like to get the crock pot warm before I put the roast in it.
Season vegetables with salt and pepper in a separate bowl. Don't over do it.
Place vegetables in crock pot around the roast. Stuff them in there real good. I like it to be really packed in there.
Pour broth over everything and then the wine. I pour slowly and give it a few minutes to soak before the next. Place bacon strips over top of the roast, covering the top completely. Top with bay leaf and fresh parsley.
Cook on low for 9-10 hours.