serves 8–10; adapted from "Slow-Cooked Beef Ragu Pasta" in Donna Hay the New Classics
Cut chuck roast into 3 large pieces. Dust with flour and sprinkle with salt. Heat 2 tablespoons oil in stove-top safe slow cooker insert or large (8-quart) Dutch oven. Brown the beef on each side in the hot oil. Transfer beef to a plate.
Add additional 1 tablespoon oil to the slow cooker insert, heat over medium heat, then add sliced onion and garlic. Cook until softened, stirring now and then, about 5 minutes.
Increase heat to high, add the tomato paste and stir to cook a couple minutes. Stir in the honey, add the wine and cook for a couple minutes, stirring to deglaze the pan. Reduce wine by about half. Add the stock and can of tomatoes. Bring to boil. Add beef pieces back to slow-cooker insert and transfer to slow cooker base. Cover and set to cook 6 hours on High.
Alternatively, cook in covered Dutch oven, 350° for 2–3 hours.
Remove beef from liquid and shred with two forks, discarding any fat. Return meat to the sauce and stir to combine. Serve with hot pasta, polenta, or crusty bread.