Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season both sides of the chuck with salt and pepper then toss in flour. Sear on all sides until golden brown, 2-3 minutes per side. Remove and place in a slow cooker. Deglaze the skillet with sherry, cook out 1 minute and pour into the slow cooker.
Add garlic, ginger, consommé, peppers, onion, tamari and 5-spice powder into the slow cooker and cover. Cook on high for 4 hours or low for 6-8 hours until the meat is tender.
Serve with a scoop of rice and top with scallions, sliced Fresnos and slivered almonds.