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In a large skillet, cook 5 slices diced bacon over medium-high heat for 5-7 minutes or until crisp. Add the cooked bacon to the slow cooker.
Salt and pepper 3 pounds boneless beef chuck pieces and add it to the skillet. Brown the beef on each side for 2-3 minutes. Transfer the beef to the slow cooker.
Add 1 cup red cooking wine to the skillet, scraping down the brown bits on the side. Allow it to simmer and reduce, then slowly add 2 cups chicken broth, ½ cup tomato sauce, and ¼ cup soy sauce. Slowly whisk in ¼ cup flour. Pour the sauce into the slow cooker.
Add 3 minced garlic cloves, 2 tablespoons minced fresh thyme, 5 medium sliced carrots, 1 pound baby potatoes, and 8 ounces sliced fresh mushrooms to the slow cooker.
Give it a good stir and cook on LOW for 8-10 hours or on HIGH for 6 hours. Cook until the beef is tender. Top with fresh chopped parsley for garnish and serve with mashed potatoes, if desired.