Preheat oven to 400°F (205°C)
Coat the pot bottom and walls with the butter.
Cut the beef chuck into medium sixe pieces (cubes)
Add the salt and ground pepper and spread onto the meat evenly
Transfer the cubed beef into the buttered ceramic pot.
Add the sliced onion, bacon, crushed garlic, cinnamon, cloves, all spice, peppercorn, tomato paste and bay leafs.
In a small bowl cut the rump roast into medium sized cubes and spread the salt and pepper over them evenly.
Pour in the water and wine and mix the ingredient until well combined. the pot with the wine and water.
Cover with aluminum foil and place into the oven at 205°C or 400°F for 4 hours.
At the 4 hour mark, turn over the beef roast and stir ingredients.
Reduce the oven temperature to 300°F (150°C) and cook for another 4 hours.
Remove from the oven, cool and serve.