Day 1:Season both sides of chuck roast and put it in a crock pot with white wine.Set crock pot on low and leave roast for 10-12 hours.Remove roast and save juices from crock pot, putting them in a Tupperware and leaving it in the fridge a few hours or until the fat settles to the top and hardens (you will use this later as grease to sauté veggies)Day 2:Using a large pot, heat to med/high heatSkim hardened fat off of stored crock pot juices (but don’t toss juices underneath, set these aside) and add to pot along with chopped carrots and sauté for 5 minAdd minced jalapeno sauté another 5 minAdd garlic infused oil along with all other veggies (except for kale), seasonings and salt and sauté for 5 minAdd water and crock pot juices, cover with lid and let water come to a boil. The goal is not to keep the soup at a boil so as soon as you notice a few bubble forming turn down heat to low and let it cook for about 20-30 min or until veggies have fully softenedAdd chopped kale and stir inPull apart chuck roast and add to soupAdd lemon juice and let cook a few more minutesTurn off heat and let soup cool so flavors can settleBest served the next day as flavors seem to deepen and meld and the taste gets better*Optional- I like to serve it with grated parmesan cheese on top, mmm so good!