Add the carrots and potatoes to the slow cooker.

Add 1 tablespoon of oil to a skillet and heat on medium.

Stir together the flour and pepper in a medium bowl. Roll the beef chunks in the flour and add a few pieces to the skillet. Brown the beef chunks on all sides, adding more oil if necessary, and then move them to the slow cooker. Save the leftover flour.

Pour 1 tablespoon of oil into the pan; add the onion and garlic and cook until the onion is wilted. Add 3 tablespoons of leftover flour and the salt and stir to mix with the onion. Pour a little beef stock to help deglaze the pan and cook for a minute. Add the vinegar and Worcestershire and stir. Then pour in the rest of the beef stock.

Place the lid on the slow cooker and cook on high for 4-5 hours or low for 8-9 hours. The beef is done when it breaks apart easily with a fork.

If you prefer a thicker broth, mix 1 tablespoon of cornstarch and water and stir. Add the mixture to the slow cooker and stir it into the broth. Repeat until the broth reaches the preferred thickness. Salt and pepper to taste.