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Add the Beef to the Slow Cooker: Place the chuck roast chunks in the bottom of a 6-quart slow cooker. Season all sides with salt and pepper.
Add the onion, carrots, celery, and garlic around and over the beef.
Add the Liquids and Seasonings: Add the crushed tomatoes, tomato paste, beef broth, balsamic vinegar, Worcestershire sauce, and Italian seasoning, gently stirring to combine. Nestle the bay leaf into the sauce.
Cook: Cover and cook on low for 8-10 hours, or on high for 6-7 hours, until the beef is completely tender and shreds easily with two forks.
Shred and Finish: Remove the bay leaves and discard. Using two forks, shred the beef directly in the slow cooker, breaking it into rough, uneven pieces.
Stir the shredded beef into the sauce and taste for seasoning, adding more salt and pepper as needed. Let the sauce sit on warm for 10 minutes to allow the beef to fully absorb the sauce.
Serve: Spoon the ragu generously over cooked pappardelle or rigatoni. Top with freshly grated Parmesan and a sprinkle of fresh parsley if that’s your thing.