In a large skillet, cook jalapeno and shallot in hot oil over medium heat for 1 minute. Add Chuck Roast with Wine-Herb Sauce, tomatoes, tomato paste, vinegar, honey, salt, and pepper. Cook over medium-high heat 5 minutes or until tomatoes are tender and beef is heated through.
To serve, place bread on each of 4 plates. Arrange 3 or 4 arugula leaves on each slice. Top each serving with beef mixture.