Place carrots and celery in the slow cooker. Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 4-6 minutes each, until well browned. Remove from the skillet and set in cooker over carrots & celery.
Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
Slowly add chicken/beef stock and wine, stir to combine, and return to a simmer. Pour over roast in crock pock. Add rosemary and thyme.
Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
With 1-2 hours left, add potatoes.
Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.