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mattlacasse
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Season the chuck roast with salt, pepper, oregano, basil, and thyme.
In the crock pot, layer the minced garlic, diced onion, chopped carrots, and celery.
Place the seasoned roast on top of the vegetables.
Pour in the beef broth, then add the crushed tomatoes over the roast.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
Once cooked, remove the beef, shred it with forks, discarding any large fat pieces, and return it to the crock pot.
Stir in the cooked pasta, ensuring it's well mixed with the beef and sauce. Adjust seasoning if necessary, and serve warm. Enjoy!