Step 1

Season the beef generously with salt and pepper.

Step 2

Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.

Step 3

Sear the beef for a few minutes on each side to create a brown crust. Transfer the beef to a plate and set aside.

Step 4

In the same pot, heat the remaining 1 tablespoon of olive oil.

Step 5

Add the chopped onion, celery, and carrots. Sprinkle with salt and cook for 5-6 minutes until softened. Add the minced garlic and cook for another minute.

Step 6

Pour the mixture into a slow cooker.

Step 7

Add the dried thyme, dried rosemary, bay leaves, red wine, beef broth, crushed tomatoes, and tomato paste to the slow cooker. Stir well to combine.

Step 8

Add the seared beef to the slow cooker.

Step 9

Cover and cook on high for 5-6 hours or on low for 6-10 hours, until the beef can be easily shredded with a fork.

Step 10

Remove the bay leaves and shred the beef directly in the slow cooker.

Step 11

Serve the beef ragu over cooked pasta.

Step 12

Optionally, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving.