Place the Boneless Chuck Roast (4 pound) in the bottom of a slow cooker. Sprinkle the Dry Italian Salad Dressing Mix (2 tablespoon) evenly over the roast.
Place the Baby Potato (12), Onion (2), cut into wedges, and Pickled Peppers (10) on top of the roast. Sprinkle the Garlic (1/2 teaspoon), Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon) over the top.
Pour 1/2 cup of the juice from the pickled peppers over the meat and vegetables. Follow with pouring the Dry Red Wine (1 cup) over the top.
Cover and cook on low for about 8 hours. Cooking times will vary based on the size of your roast, whether it was thawed or frozen, and the size and heat of your slow cooker. Please adjust time accordingly.
In a small skillet or saucepan, melt the Butter (2 tablespoon) over medium-high heat. Whisk in the All-Purpose Flour (2 tablespoon) and cook until smooth and bubbly.
Slowly pour in the red wine cooking broth from the roast. Stir until smooth, reduce heat, and simmer until it reaches the desired thickness.
Serve the red wine gravy over the roast and vegetables. Enjoy!