• Heat 1 tbsp of oil in a cast iron pot and brown the seasoned with salt and pepper beef chuck until golden on the outside. Remove to a separate plate until needed.
• To the same pot, add another tablespoon of the oil and let it heat for a few seconds, then add the chopped onion and diced carrots, sprinkle with the smoked paprika and dried coriander, cook over medium heat for 7-10 minutes, then add the sliced garlic and sauté briefly for about 30 seconds. Pour in the red wine and scrape the bottom of the pan, then add the tomato passata and Worcestershire sauce together with the drained canned chickpeas, salt and rosemary sprigs, bring everything to a simmer.
• Top the sauce with the browned beef, cover with a lid and put in the preheated to 150C/300F oven. Cook for 2 hours. Flip the beef over halfway through the cooking. After 2 hours increase the temperature to 200C/400F and cook for 30 minutes to reduce and thicken the sauce.

For the Slow Cooker

• Alternatively, after step 2 you can cook it in your slow cooker for 8-10 hours on Low or 4-6hours on High. The exact timing will depend on your particular slow cooker model and your personal preference. It takes 6 hours on High in my Crock Pot.
• If the sauce is too runny after the meat is done, take the meat out and keep warm, then add a mixture 1 tsp of water and 3 tsp of cornstarch to thicken the sauce, continue cooking it until desired consistency.

For the Instant Pot

• If cooking in the Instant Pot, follow the recipe up to step 3 but skip the oven. Cook on HighPressure for 60 minutes, allow for a natural pressure release.
• Remove the meat from the Instant Pot and keep warm. Press the SAUTE button on your Instant Pot and bring the liquid to a boil, stir in a slurry of 3 tsp of cornstarch and 1 tsp water and whisk until thickened. Turn the Instant Pot off and pour the sauce into a serving dish right away, otherwise it will burn.