Begin by trimming any excess fat from the chuck roast and pat it dry with paper towels.

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season the chuck roast with salt and black pepper. Sear each side for about 4 minutes until golden brown, then remove the roast and set aside.

Using the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until they soften.

Pour in ½ cup of white or red wine and simmer for 3 minutes, scraping up any browned bits.

Return the seared chuck roast to the pot along with 1 cup of beef stock, 28 oz of crushed tomatoes, and 3 bay leaves. Stir gently to combine.

Cover the pot with a lid and reduce heat to low, simmering for 6-7 hours. For a crockpot, transfer and set to low.

Once done, let the sauce cool for about one hour. Shred the chuck roast back into the sauce.

Cook your choice of pasta according to package instructions. Toss with the shredded beef ragu and garnish with chopped basil and grated Parmesan before serving.