This beef is so tender if falls apart in the crock pot.  So Delicious!

3 lbs of Shoulder or Chuck Roast

1 TBS Coarse Sea Salt

1TBS of ground black pepper

1 tsp onion powder

1 TBS Butter (for browning roast)

1 Sm. minced red onion

2 cups of water

1/4 c dry red wine
1Tbs Thickener -Water chestnut flour or Arrow root mixed with an additional 1 cup of water

Cover the meat with the first 3 ingredients. Melt butter in pan and lightly brown. Toss in minced onion just until they are sweating. Transfer meat and onions to a crock pot. ( I have a Ninja cooking system so I can brown and cook in the same pot) Add 2 cups of water. Cook in crockpot on high 5 hours (low 9hrs) last hour mix in in boulion wine thickener water ( I usually use a close container to shake thickener with water to avoid lumps)