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Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
Transfer beef to slow cooker. (Or Dutch oven if using oven method. Pre-heat to 300°F)
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
Add wine, reduce by half. Transfer to slow cooker/Dutch oven.
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker/Dutch oven.
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker/Dutch oven.
Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH) For Oven, cook for 2 hours at 300°F. (Cook 1 hour per lb. Add potatoes at last hour)
Add potatoes, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH) For Oven, cook for 1 hour at 300°F.
Remove beef. Rest for 5 minutes, then slice thickly.
Adjust salt and pepper of Sauce to taste.
Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffinsk.