How do I mask the smell of Chardonnay in my chuck roast?

I made a chuck roast for the first time in a slow cooker, and the recipe (a Paula Deen recipe from the Food Network website) called for a 1/2 cup of Chardonnay. I added it, as the recipe called for it, but now that it has been almost 8 hours, I opened it to taste it and it smells too much like alcohol! My boyfriend loves wines, so he doesn't have a problem with it. However, I really dislike the smell. Is there anything I can do to mask it so I can eat it?