Season chuck roast with salt and pepper and set aside.

In a large saucepan, bring 3 cups of water to a simmer. Cut bacon into 1 inch pieces and place in water to parboil for about 10 minutes. Strain bacon and set aside.

In a frying pan over medium heat, heat a tablespoon of vegetable oil and saute the bacon for 2-3 minutes or until brown. Place on a paper towel to absorb excess grease.

Place seasoned chuck roast cubes into the pan used to fry the bacon. Make sure not to overcrowd in the pan. Cook meat with the bacon grease until it is golden brown on all sides. Then set aside on a plate covered with a paper towel. To cool.

Preheat oven to 400°F.

Add the onion and carrots to the same frying pan. Saute in the remaining bacon grease until softened. Remove from the pan and set aside.

Pour the burgundy wine into the pan to deglaze the pan. Set aside.

Coat the beef cubes in flour and place into a dutch oven or oven safe container. Bake for 10 mins or until toasty.

Remove from the oven, flip and return to the oven for another 10 mins.

Remove the pan from the oven. Add beef cubes into a medium-large sized slow cooker. Then add vegetables, bacon, wine from the deglazed pan, beef stock, garlic, thyme, bay leaf, and tomato paste. Mix and make sure everything is well incorporated.

Place in the slow cooker and allow to braise for about 3 hours. Stir occasionally.

While the other ingredients cook in the slow cooker, prepare your mushrooms and onions.

Place unpeeled pearl onions in a small bowl. Cover in boiling water and then transfer onions to a bath of icy water to stop cooking. Pinch onion at stem to slip the onion out of the skin.

In a large skillet, add vegetable oil and peeled onions around until onions are browned. Once onions are browned add beef stock to deglaze the pan.

Cover skillet with lid and allow the onions and beef stock to simmer for 45 minutes or until the onions are soft .

In a separate small skillet, on high heat, add in butter until melted. Add in mushrooms and let cook for 5 minutes. When the mushrooms have shrunk, add thyme, salt and pepper. Continue to sauté for 10 more minutes. Set aside.

Once the slow cooker is done cooking, remove the meat and vegetables and set aside. Strain the liquid remaining into a saucepan. Over medium heat, reduce liquid until it is thick enough to coat a spoon.

Plate the food with a few pieces of beef, vegetables, carrots, onions, mushrooms.

Top with some sauce and freshly chopped parsley.