Cut Roast into Large 2 inch cubes. Add to large bowl.
Salt and pepper to taste. Add thyme and Rosemary. Add potatoes, carrots, onions,Cherry tomatoes and garlic.
Pour in whole bottle of red wine. Covered with plastic wrap, marinade in refrigerator overnight.
Strain whine out into a large bowl and save.
Place the roast and vegetable mixture into a large pot on medium high. Seer until brown.
Re add the red wine. Bring to boil. Add the tomato paste, flour and Dark Chocolate. Stir, turn to low. Cover and let cook 6 hours.
Keep an eye on liquid level. Usually plenty though.
Enjoy!
