In a slow cooker, place the chuck roast in the bottom. Sprinkle the Italian dressing mix evenly over the roast.
Place the halved baby potatoes, onions wedges, and pickled peppers on top of the roast. Sprinkle the garlic, salt and pepper over the top.
Pour the pickled pepper juice over the meat and vegetables. Follow with pouring the dry red wine over the top.
Cover and cook on low for about 8 hours. (*Note, 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.)
For the Optional Red Wine Gravy
In a small skillet or sauce pan, melt the grease or butter over medium high heat. Whisk in the flour 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 over the roast and vegetables.