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friedlotus
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Heat oil in a Dutch oven medium-high heat, or in a 5 to 7-quart or larger slow cooker, using sauté function. Season beef with salt and pepper. Cook, in batches, turning occasionally, until browned on all sides, 10 to 12 minutes in a Dutch oven or 25 to 30 minutes in the slow cooker; transfer to a plate. Add wine and stock and cook, scraping up any brown bits. Add onion, garlic, thyme, rosemary, and beef to slow cooker. Cook, covered, on high 2 hours and on low 4 hours. Add carrots and cook until beef is fork tender and carrots are tender, 1 ½ to 2 hours more on high and 3 ½ to 4 hours on low.
Transfer beef to a cutting board and cut into large chunks. Skim fat from sauce if desired. Return beef to pot and season with salt and pepper. Serve garnished with thyme and with potatoes alongside.