Servings: 4

7 slices bacon, chopped 7 slices bacon, chopped
Sea salt Sea salt
Black pepper Black pepper
3-4 lb chuck roast 3 to 4 lb chuck roast
2 medium onions, thinly sliced 2 medium onions, thinly sliced
1/2 c red wine ½ c red wine
3 c beef broth 3 c beef broth
3 cloves garlic, minced 3 cloves garlic, minced

Cook the bacon in a skillet (or instant pot) until browned and slightly crisp.
Remove the bacon.
Sprinkle salt and pepper over all sides of roast. Add the roast to the hot skillet (or instant pot) with the bacon grease, and brown on all sides.
Transfer the roast to slow cooker (if using).
Lower the heat under the skillet to medium. Add the onions, and cook, stirring occasionally, until softened, 3 to 5 min.
Remove the onions to the slow cooker.
Add the wine to the skillet, and scrape any yummy bits of goodness off the bottom of the pan.
Add the beef broth and garlic to the skillet and stir.
Pour the wine-broth mixture over the roast, and cook the roast on low for 7 to 8 hours or high for 5 to 6 hours.
If using the instant pot, follow the steps above. Then cook using high pressure for 60 min. Natural pressure release for 25 min.
Serve slices of the roast with the juices, bacon, and onions.