Sear a 3-4 lb. chuck roast on all sides in a very hot cast iron frying pan and then place in crockpot.

Add:
1 c. burgundy wine
2-3 cloves crushed garlic
3-4 bay leaves
1 t. (or more) crushed black pepper.

Cover and let cook 6-8 hours. Remove beef (it will be falling apart so use a slotted spoon) and stir in 1 oz. baker's unsweetened chocolate. Stir to melt. Turn heat off and slowly stir in 8 oz. sour cream. Spoon mixture over beef and serve.