First, begin by prepping your chuck roast. Cut the beef into 1 to 1.5-inch bite-sized pieces and then place into a large bowl.

Next, mix together your beef stew seasoning by placing rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, salt, and white whole wheat flour into a small bowl. Mix to combine and then sprinkle on top of beef chunks and toss to coat the beef.

Then, heat a large skillet over medium/high heat. Add olive oil. When the olive oil is fragrant, add half of the beef chunks to the skillet. Brown beef chunks for 1.5-2 minutes, flip, and brown for another 1.5-2 minutes. Then, remove the first batch of beef chunks and repeat with the remaining half. Once browned, remove all beef from the skillet and set aside.

Next, deglaze the skillet by pouring 1/4 cup of the beef broth into the skillet and scrape the skillet with a spatula to free all the brown bits from the pan. Pour the broth and brown bits into the slow cooker. 

Next, add the red wine, beef broth, Worcestershire sauce, balsamic, and tomato paste into the slow cooker and whisk it all together until the tomato paste has dissolved into the broth.

Place the beef and the rest of the ingredients (except for the frozen peas and corn starch) into the slow cooker and cover. 

Cook on low for 7-8 hours.

After the potatoes are fully cooked and the beef is tender uncover the slow cooker and discard the herb stems.

Then, remove 1 cup of broth from the slow cooker and add the corn starch to the broth. Whisk until the corn starch dissolves.

Add the peas and the corn starch mixture back into the slow cooker, mix and cover the slow cooker for another 5-10 minutes to thicken and soften the peas. 

Serve and enjoy!