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.

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.

Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)

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 Muffins.