• Mix the beef chunks with the flour, pepper, and salt in a large bowl.
  2 pound chuck roast, 2 tablespoons all-purpose flour, ½ teaspoon ground black pepper, 1 teaspoon sea salt
• Add the butter, onion, garlic, red chili pepper, Worcestershire sauce, tomato paste, sugar, red wine, and beef broth to the slow cooker. Stir well.
  2 tablespoons butter, 1 onion, 1 red chili pepper, 5 cloves garlic, 3 tablespoons Worcestershire sauce, 1 ¼ cups beef broth, 1 ¼ cup red wine, 1 tablespoon tomato paste, 2 teaspoons sugar
• Add the beef to the slow cooker.
• Place the bay leaves on top.
  3 bay leaves
• Cover the slow cooker with the lid.
• Cook on low for 6–8 hours, until the beef is tender.
• Stir in the heavy cream. Let it warm for another 30 minutes.
  ⅔ cup heavy cream
• Grate the lemon zest over the beef Trinchado and stir well.
  1 lemon
• Taste and add extra salt and pepper if needed.

Serve

• Spoon the beef Trinchado onto a large serving dish. Sprinkle with fresh parsley for extra flavor and some color.
  1 tablespoon Fresh Parsley