Ingredients

• 6 pieces of bacon cooked crispy and cut into 1 inch pieces
• 3-4 pound beef chuck roast
• 1 small bag of little carrots
• 8-10 small fingerling potatoes
• 3 onions – cut into quarters
• 1 small container of mushrooms sliced
• 5 garlic cloves – minced and chopped
• 1 bay leaf
• 1.5 cups of Cabernet or Burgundy (cheap one -  you are cooking with it)
• 1 cup of chicken or beef broth
• 1 small can of tomato sauce
• 2 sprigs of fresh thyme ( one teaspoon dried)
• salt and pepper
• 3 Tablespoons flour 

Instructions

• Cook bacon and cut into small pieces
• Layer in the crockpot – Carrots, Potatoes, Onions, Mushrooms, Meat
• Mix wine, broth, tomato sauce, garlic, and spices together and pour over meat
• Add bay leaf
• Cook 8 hours on low.

About an hour before serving, mix 3 tablespoons of flour with 1/3 cup of water and stir very well to get the lumps out.  This mixture should be smooth.  Stir into crockpot.

I typically removed the meat at the point and chop on into chunks.  And let the broth thicken a bit before I put the meat back in.