- 1.
In a slow cooker, add a diced onion, 1 pound of baby potatoes, and 1 pound of sliced mushrooms.
- 2.
Place a 4-pound chuck roast on top of the vegetables.
- 3.
In a bowl, mix 1 cup of dry red wine, 1 cup of beef stock, and 1/4 cup of vinegar. Add rosemary, thyme, parsley, 2 bay leaves, salt, pepper, and paprika to taste.
- 4.
Pour the marinade over the chuck roast and vegetables.
- 5.
Cover and cook on low heat for 8-10 hours.
- 6.
Serve with rice, allowing the rice to absorb some of the juices from the roast.