Instructions

1. Cut bacon into 3/4″ pieces. Dice onion and set aside.
2. Heat a cast iron skillet over medium (4) heat.
3. Cook bacon until crisp, then remove and set aside. Pour off some of the bacon grease and reserve for later.
4. Cut chuck roast into 2″ chunks. Pat dry and season with salt and pepper.
5. Turn heat up to medium-high (6), then sear beef in batches until browned on all sides. Remove from heat and transfer to a crockpot.
6. Reduce heat to medium (5). Add onion to skillet and sauté until starting to soften.
7. Add tomato paste and cook for another 1-2 minutes.
8. Pour in the wine and stock and deglaze the pan. Scrape up brown bits and stir until smooth. Allow to simmer for 2-3 minutes.
9. Pour the mixture over the beef pieces in the crockpot. Add bay leaves and bacon grease and stir.
10. Cover and cook on high for 3 1/2 hours.
11. Towards the end of cooking time, cut potatoes in half or quarters.
12. Add to a pot and cover with water and a pinch of salt. Par cook until potatoes are just fork tender but not falling apart.
13. Once crockpot is done, add potatoes and stir well, trying not to break meat apart.
14. Cook for another 30 minutes on high. Remove bay leaves and serve.