1. Season the beef chuck roast generously with salt and pepper. In a large skillet over medium-high heat, heat olive oil and sear the beef on all sides until browned.

2. In the same skillet, sauté the diced onion, garlic, carrot, and celery until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute more.

3. Transfer the seared beef and sautéed vegetables to the slow cooker. Add crushed tomatoes, red wine, beef broth, oregano, bay leaf, and remaining salt and pepper. Stir to combine.

4. Cover and cook on low for 8 hours, or on high for 4–5 hours, until the beef is fork-tender.

5. Discard the bay leaf, shred the beef with two forks directly in the slow cooker, and stir well to coat with the sauce.

6. Cook pappardelle pasta or polenta according to package instructions. Serve the ragu over your preferred base.

7. Garnish with grated Parmesan cheese and fresh herbs if desired. Serve warm.