In a large skillet cook bacon over medium-high heat until crisp. Put bacon in slow cooker.
Salt and pepper the beef and add to the skillet and sear on each side for 5 minutes. (DO NOT TOUCH IT during those 5 minutes) Transfer beef to the slow cooker.
Add carrots and onions to the skillet and brown them in skillet for 5 minutes.
Stir in 2 Tablespoons of gluten free flour and pour 1 cup of wine. Deglaze pan, scraping skillet to get all the brown bits on the pan.
Add veggies from skillet to slow cooker on top of beef.
Top with mushrooms and garlic cloves.
In a separate bowl, mix beef broth, tomato sauce, gluten free soy sauce, thyme, and bay leaf. Pour into crockpot. Add 1 cup red wine to almost cover the beef.
Cook on low for 6-8 hours or high for 5 hours.
Prepare gravy as desired (see directions above).