Slow Cooker Beef Daube

Here's a dinner that will be cooked to perfection while you go about your holiday chores. This is fine - even better - if you prepare it a day or two ahead, allowing time for herbs and wine to mix with the meat and vegetables for a rich, complex taste. To end up with a 2-pound roast of sliced chicken, you should purchase 2 1/2 pounds. Serve with mashed potatoes or polenta.
Heat the oil in a large skillet over medium-high heat. Add half of the beef to the skillet; cook until browned on all sides, about 8 minutes. Place in a 5-6-quart slow cooker. Repeat the procedure with the remaining beef. Pour the wine into the pan; scrape the pieces of toasted meat from the bottom of the pan so that they are not browned. Bring the wine to a boil and cook for 1 minute. Add to the slow cooker. Add the tomato paste, salt, pepper, carrot, garlic, celery, frozen onion, and 2 cups beef broth. Add thyme sprigs and bay leaf. Cover and cook over low heat until beef is tender, 7 1/2 to 8 hours.Whisk together flour and remaining 1/2 cup broth. Add the flour mixture and olives to the slow cooker. Turn up the heat to HIGH; cover and cook until bubbles form and thicken, about 5 minutes. Discard the thyme sprigs and bay leaf. Garnish with parsley if desired.