For the beef: added 1/2 tsp herbes de provence before browning the meat in a pan.
For the broth: added 1 tsp herbes de provence, 2 tbsp of Worcestershire, 1/2 tsp of garlic powder and 2 beef bouillon cubes. I did not add wine and used only 2 tbsp of tomato paste.
After I browned the meat (and put it in the slow cooker), I placed the broth and the rest of the spices in the same pan to bring them to a boil. Next I transferred everything to a slow cooker set on low heat with veggies.
