Remove fat from meat. Cut meat, if necessary, to fit into a 4-to-5- quart slow cooker. Combine in a small bowl the salt, pepper, and garlic. Sprinkle mixture evenly over meat; rub in with your fingers. In a large skillet, cook meat in hot oil over medium heat until brown on all sides. Drain off fat. Place meat in cooker. Sprinkle with dried tomatoes. Add broth.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer meat to a serving platter, reserving cooking liquid. Cover meat with foil to keep warm.
If using low-heat setting, turn to high-heat setting.
Combine in a small bowl cornstarch and water. Stir into liquid in cooker. Cover and cook 15 minutes more or until thickened and bubbly. Add cream cheese; whisk until smooth. Spoon sauce over meat.