Creating Sunday Slow Cooker Beef Ragu is straightforward. Follow these steps to achieve a delicious result:

1. Prepare the Beef: Start by trimming excess fat from the beef chuck roast and cutting it into large chunks.
2. Sear the Meat (optional): In a skillet over medium heat, sear the beef chunks on all sides until browned. This step enhances flavor but can be skipped for a quicker prep.
3. Add Ingredients: In your slow cooker, combine the seared beef, chopped onion, minced garlic, diced carrot, dried oregano, dried basil, salt, black pepper, crushed tomatoes, red wine, tomato paste, and bay leaf.
4. Stir: Mix everything well to ensure the beef is coated with the sauce and spices.
5. Cook: Set your slow cooker to low for 6-8 hours or high for 4-5 hours. The meat should be tender and easily shred with a fork when done.
6. Shred the Beef: Once cooked, remove the beef from the slow cooker. Use two forks to shred the meat into bite-sized pieces. Return the shredded beef to the pot and mix.
7. Taste and Adjust: Before serving, taste the sauce and adjust the seasoning if needed. Remove the bay leaf.
8. Serve: Prepare your pasta or polenta according to package instructions. Serve the beef ragu over the cooked pasta or polenta.