Prepare the Beef:

1. Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Brown the beef chunks in batches, ensuring they are seared on all sides. This step enhances the flavor of the beef and adds richness to the ragu.
2. Transfer to Slow Cooker: Once browned, transfer the beef to the slow cooker.

Prepare the Sauce:

3. Sauté the Vegetables: In the same skillet, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add the garlic and sauté for another 1 minute until fragrant.
4. Deglaze the Pan: Pour in the red wine (or beef broth) to deglaze the pan, scraping up any browned bits from the bottom. This adds extra flavor to the sauce.
5. Transfer to Slow Cooker: Pour the vegetable and wine mixture over the beef in the slow cooker.

Add Tomatoes and Seasonings:

6. Add Crushed Tomatoes and Tomato Paste: Stir in the crushed tomatoes, tomato paste, and dried herbs. Add salt and pepper to taste. Toss everything together to combine.
7. Add Bay Leaf: Place the bay leaf into the slow cooker for added flavor.

Slow Cook the Beef Ragu:

8. Set the Slow Cooker: Cover the slow cooker and cook on low heat for 6-7 hours, or until the beef is tender and easily shreds with a fork. The longer it cooks, the more tender the beef will become.
9. Shred the Beef: Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce.

Serve:

10. Garnish and Serve: Serve the beef ragu over your favorite pasta, mashed potatoes, or polenta. Garnish with fresh parsley and a sprinkle of Parmesan cheese for an extra touch of flavor.