Start by cutting the chuck roast into 1½-inch cubes, trimming excess fat. Season generously with black pepper, garlic salt, and celery salt.

Toss seasoned beef cubes with flour. In a skillet, heat olive oil and brown beef in batches for about 3-4 minutes.

Melt butter in the skillet, add diced onion, and cook until softened. Stir in garlic and sauté for a minute. Deglaze with red wine, then transfer to slow cooker.

Add browned beef, sautéed onion, garlic, beef stock, chopped carrots, diced potatoes, and fresh herbs to the slow cooker. Stir well.

Cover and cook on low for 7½ to 8 hours or high for 3½ to 4 hours until beef is tender.

In the last 15 minutes, stir in frozen peas. For thickening, mix cornstarch with cold water and add while stirring.

Taste and adjust seasoning before serving hot with crusty bread or salad.