Chunk meat into 1 inch cubes, pat dry with paper towels, then season with salt, pepper, and garlic granules.
Heat 1 tablespoon olive oil in a large skillet over medium high heat, and add beef to skillet, browning it on all sides. Try not to stir too much so you can get a nice sear and a good crust.
Transfer beef to a 6-QT crock pot. Leave any juices in skillet for gravy.
Add 2 tablespoons butter, to the juices in skillet, and add in your onions, minced garlic and mushrooms. Quick saute for 3-5 minutes until mushrooms start to release their juices, then add mushrooms, garlic, and onions to slow cooker. Leave any juices in pan.
Return pan to medium high heat and add an additional 1 Tbs of butter to the pan juices (2 if you accidentally poured the juices into your slow cooker). Let butter melt.
While still over heat, whisk flour into the butter, until a thick paste has formed. Then add the beef broth, dry red wine, worcestershire, red wine vinegar, tomato paste and herbs stirring it all together.
Bring to a boil then reduce heat and allow gravy to simmer until thickened to the consistency of thick gravy.
Pour gravy into slow cooker, and stir.
Place lid on slow cooker, and cook on high for 3-4 hours or on low for 5-7 hours, until beef is tender. Taste and season with additional salt and pepper as needed.
Serve over mashed potatoes, pasta or rice.