Sprinkle beef with salt & pepper. In a large Dutch oven, heat oil medium-high heat. Brown meat all over and transfer tol plate. Drain fat from pot. Cook garlic and onions over medium heat, stirring occasionally til soft. Add stock, tomato juice, wine and rosemary, stirring and scraping up brown bits from bottom. Pour into slow cooker. Add beef to slow cooker. Cover and cook on low for 10 hours till meat is tender. Transfer meat to cutting board and tent with foil; let stand 10 minutes. Thinly slice the beef across the grain and arrange on a platter. Cover and keep warm. Meanwhile, whisk flour with water. Whisk into slow cooker. Cover and cook on high for 15 minutes till thickened. Stir in parsley. Serve with beef