In a slow electric crockery cooker place fruit, onion, carrot, garlic, and 1/2 cup cold water.
Trim excess fat from roast.
Cut roast in half and fit into cooker atop fruit mixture.
Sprinkle with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; pour Burgundy over roast.
Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
Remove meat and fruit; pour liquid into bowl; reserve.
Return meat and fruit to cooker to keep warm.
Skim off excess fat from reserved liquid; add water to make 11/2 cups.
Pour into saucepan.
Blend 1/2 cup cold water slowly into flour; stir into liquid.
Cook gravy, stirring constantly, till thickened and bubbly.
Place meat on platter; top with fruit.
Pour some of gravy over; pass the remaining gravy.