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In the bottom of your Crock-Pot, add the diced onion, carrots, celery, jarlic, crushed tomatoes, beef broth, half of the Italian seasoning packet, and the bay leaf. Stir everything together.
Rub the chuck roast all over with the tomato paste. Then sprinkle the remaining half of the Italian seasoning packet over the roast.
Place the seasoned roast on top of the sauce mixture. Place the full stick of butter directly over the top of the chuck roast. Sprinkle 1 tsp Italian seasoning and 1 tsp garlic powder evenly over the butter.
Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fall-apart tender and shreds easily with a fork.
Remove and discard the bay leaf. Use two forks to shred the beef directly into the sauce. Stir to combine and taste for seasoning—adjust salt or broth if needed.
Cook fettuccine until just shy of al dente. Reserve ½ cup of the pasta water. Toss the hot pasta right into the ragu sauce, adding a splash of pasta water to help the sauce cling and become silky.
Top with Parmesan, basil, or parsley if you’re feelin’ fancy. Serve with crusty bread or a simple salad and enjoy!