Sear chuck roast on all sides in hot oil (preferably grape seed oil)

Remove beef and place in slow cooker

Place sliced onions and garlic in the same pan that contained chuck roast and saute over medium-high heat until softened. Stir in the paprika, caraway seeds, oregano, tomato paste, wine, chicken broth and honey, and bring to a boil

Pour broth over chuck roast in slow cooker

Cover and cook on low for approximately 4 hours. Turn on high and cook for 2 hours

Add potatoes and cook for approximately 1 hour longer - until potatoes are tender

Remove beef and potatoes and cover with foil to keep hot

Bring sauce to a boil on the stove and reduce some of the liquid. If you prefer the sauce thicker, combine cornstarch and water and add to the sauce to thicken

Place chuck roast and potatoes in serving dish and add sauce

Serve on plates with dollops of sour cream