Creating the delicious Sunday Slow Cooker Beef Ragu is straightforward when you follow these easy steps:

1. Prep the Beef: Trim the fat from the beef chuck roast and cut it into chunks. Season with salt and pepper.
2. Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef chunks in batches and sear until browned on all sides. Transfer the beef to your slow cooker.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, carrot, celery, and garlic. Sauté for about 3-4 minutes, or until the vegetables start to soften.
4. Combine Ingredients: Pour the sautéed vegetables over the beef in the slow cooker. Add the crushed tomatoes, beef broth, tomato paste, oregano, basil, and red pepper flakes (if using).
5. Mix Well: Stir all the ingredients in the slow cooker, ensuring that the beef is well-coated with the sauce.
6. Set the Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and easily shreds with a fork.
7. Shred the Beef: Once cooked, remove the beef chunks from the slow cooker and shred them using two forks. Return the shredded beef to the sauce and mix well.
8. Taste Test: Adjust the seasoning if necessary, adding more salt, pepper, or herbs as desired.
9. Cook the Pasta: While the ragu simmers, cook your desired pasta according to package directions. Drain and set aside.
10. Serve: Serve the beef ragu over pasta and garnish with chopped fresh parsley and grated Parmesan cheese.

These steps will guide you in effortlessly creating a rich and delightful beef ragu that will surely impress everyone at your table!