Step 1

Heat a large skillet or pot over medium-high heat. Add oil and then carefully place roast on in the pan. Be cautious of splattering oil. Sear on both sides for about 2-3 minutes.

Step 2

Place the beef roast into the slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes.

Step 3

Cook on low for 8 hours. Shred meat with two forks. Taste for seasoning and add more salt as needed.

Step 4

While meat is cooking, cook polenta 30 minutes before ready to serve. Toss with shredded beef Ragu. Serve and top with freshly grated parmesan cheese and fresh basil.

Step 5

Heat a large heavy saucepan over medium heat. Melt 4 Tablespoons of butter. Add the onion and cook until softened, about 5 minutes.

Step 6

Increase heat to medium-high and add the milk, water, and salt. Bring to a boil. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.

Step 7

Simmer, stirring often every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.

Step 8

Remove from heat and stir in the remaining 4 Tablespoons of butter. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed