SLow Cooker Herbes De Provence Beef Bourguigon

4 Lbs beef chuck roast, cubed
1/4 cup cooking oil
6 carrots, chopped
2 medium onions, diced
2 cans beef broth
2 cups dry red wine
1 can (6 oz) tomato paste
1 tsp Herbes de Provence (or mixture of fennel/basil/rosemary/thyme)
1/2 lb fresh whole mushrooms, quartered
12 small pearl onions, peeled
1/4 cup flour
1/4 cup butter, at room temperature
salt and black pepper to taste
boiled gold or new potatoes for serving, optional

In a large heavy skillet over medium-high heat, add the oil and cubed beef and quickly brown the beef, then add the beef to the crockpot, scraping out the browned bits and oil into the crockpot along with the beef.
Add the remaining ingredients EXCEPT flour and butter and salt and pepper.
Cover and cook on LOW for 8 to 9 hours.
Before serving, in a bowl smash the flour and butter together with a fork, then stir into the mixture in the crockpot; turn heat to high and bring up to a boil, stir until thickened, then turn crockpot off.
May serve over boiled potatoes.
Serves 8 to 10.