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1
Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat.
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2
Sprinkle the meat generously with salt and pepper.
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3
Add the oil to the insert and sear the meat, turning as each side turns a deep mahogany color, 8 to 10 minutes.
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4
Add the carrots to the slow cooker and then transfer the meat on top.
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5
Scatter the garlic, fennel and onions around the meat.
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6
Crush the tomatoes through your fingers into the slow cooker, and then stir in their juices, 3 tablespoons of the cognac, the herbes de Provence and 2 teaspoons salt.
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7
Whisk the flour and chicken broth together, and then add to the cooker.
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8
Cover the cooker, set it on low and cook until the meat and vegetables are very tender, about 8 hours.
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9
Transfer the meat to a cutting board.
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10
Skim any excess fat off the top of the sauce in the cooker.
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11
Stir the remaining 1 tablespoon cognac, the parsley, tomato tapenade and orange zest into the vegetables and sauce in the slow cooker.
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12
Season with salt and pepper.
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13
Arrange the vegetables around the meat and spoon some sauce over the top.
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14
Serve with hot buttered egg noodles.
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15
Pass the remaining sauce.
