Put the beef in the slow cooker.
Cover it in salt and rub it really well.
Then add the other herbs: sage, oregano, parsley, rosemary, pepper. Rub them into the meat.
Chop the onion, smash the garlic, rub it over the meat and chuck in the pot.
Add the chopped carrot and celery.
Pour in the wine (or water) and olive oil.
Here you have some options: you can let the meat marinate in the fridge overnight or you can let it cook straight away. Your call, no right or wrong.
(If you marinate: Put the slow cooker in the fridge with the lid on and let the beef soak overnight in the pot. You should turn the beef over and let it sit in the juices for a couple of hours at least each side. The more it sits in the juices, the more it marinates.)
Cook on low over the day or night (8-12 hours)
(Check your individual slow cooker instructions to understand its individual timing/temperature needs better.)
The meat should be soft and it should fall apart. Check with a fork.
Enjoy with eggs for breakfast or for dinner that night (you can re-heat in the slow cooker).
N.B. Don’t throw away the juices!! Eat them with the meat or pour them on other foods like veggies, cauli mash or eggs (its full of good stuff like collagen).