1Mix wine, half of the oil, celery, shallots, garlic, herbs and spices in large nonmetallic bowl. Add beef, cover and let marinate. Turn occasionally. Marinate for 12 hours.
2Drain beef, reserving marinade. Pat dry with paper towels. Make small incisions all over beef, using sharp knife. Insert slice of garlic and a piece of bacon in each “pocket”. Heat remaining oil in large skillet. Add meat and cook over medium heat, turning frequently, til evenly browned. Transfer to slow cooker.
3Strain reserved marinade into skillet and bring to a boil. Stir in tomatoes and tomato paste. Stir well, then pour mixture over beef. Cover land cook on low til beef is cooked to your liking. If possible, turn beef over halfway through cooking time.
4Remove beef from slow cooker and place on cutting board. Cover with foil and let rest for 10 to 15 minutes til firm. Cut into slices and transfer to serving plate. Spoon over sauce. Garnish with basil leaves, and served at once. Serves 6
Source: Slow Cooker Favorites