Heat oil in a Dutch oven medium-high heat, or in a 5 to 7-quart or larger slow cooker, using sauté function. Season beef with salt and pepper. Cook, in batches, turning occasionally, until browned on all sides, 10 to 12 minutes in a Dutch oven or 25 to 30 minutes in the slow cooker; transfer to a plate. Add wine and stock and cook, scraping up any brown bits. Add onion, garlic, thyme, rosemary, and beef to slow cooker. Cook, covered, on high 2 hours and on low 4 hours. Add carrots and cook until beef is fork tender and carrots are tender, 1 1/2 to 2 hours more on high and 3 1/2 to 4 hours on low.