1 2.4-pound (1.1-kilogram) chuck roast(in Israel, #6)

1 large onion, sliced

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

kosher salt, to taste

black pepper,to taste

2 tablespoons Tuscanini Olive Oil

handful fresh basil leaves(see tip)

2 tablespoons Tuscanini Olive Oil, divided

1 small onion, diced

2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

3 pinches oregano

2 tablespoons Tuscanini Tomato Paste

1 and 1/2 cups dry red wine, preferablymerlot, such as Baron Herzog (see note)

salt, to taste

pepper, to taste