Peel a strip from center of each potato. In a 4-quart slow cooker combine potatoes, carrots, shallots, and olives. Top with meat. In a small bowl combine broth, garlic, tapioca, herbes de Provence, salt, and pepper. Pour over meat.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. Stir in wine during last 30 minutes of cooking.
If desired, sprinkle each serving with parsley and capers. Makes 6 servings.