Coat the chuck chunks in the flour then brown that in a pot with the 1 tbsp olive oil then add veggies including garlic and cook it all for a minute or so on medium heat.

While that is browning add the rest of ingredients with half the stock into slow cooker and give it a mix

Once meat has browned and veg cooked a little, add in rest of the beef stock to deglaze the pot then scrape into the slow cooker, give it all a mix and cook it on low for about 6 hours or until meat is falling apart.

Serve with pappardelle, or pasta of choice or even mash whatever you like, can serve with Parmesan cheese and can even garnish with a little fresh parsley.

NOTES: if you’d like to be able to see your veggies after it’s done cut them bigger

And if it’s too runny, reduce in a pot to your desired thickness and if too bitter add about a tsp of sugar. I just had it straight out of slow cooker no sugar no reducing. You can also use a wooden spoon to shred the beef when it’s done in the slow cooker or just cut the chuck bigger and can take out, shred and put back in after.