Combine spices and rub on all sides of the roast.

Heat olive oil in a skillet. When hot sear all sides of the roast about 1 minute each side. Add the wine to the pan if using after all sides are seared. Let is simmer about 2 minutes. It will be substantially reduced.

Put vegetables into a large slow cooker. Add beef in the center of the slow cooker amidst the vegetables.

Take a bit of the beef broth to deglaze the pan you used to sear the meat. Add the deglazed liquid and remainder of the broth to the slow cooker.

Cook on low 7-8 hours.

To thicken the broth- put cornstarch in a small covered container, add the water (always add the water to the corn starch and not the other way around). Shake well. You have 2 options here: 1) add the cornstarch slurry to the slow cooker about an hour before the end of the cook time. or 2) Remove the meat and vegetables just before serving and transfer the braising liquid to a pot on the stove. Add the corn starch slurry, bring to a boil and simmer until the gravy has thickened.