Preparation Steps

• Season the beef chuck roast with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned.
• Transfer the beef to a slow cooker.
• Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
• Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
• Pour the wine mixture over the beef in the slow cooker. Add the crushed tomatoes, beef broth, oregano, and thyme.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
• Shred the beef with two forks. Serve over your favorite pasta.