Kosher salt and freshly ground black pepper, to taste
2 teaspoons cornstarch mixed with 2 tablespoons water (optional)
Fresh parsley, chopped, for garnish (optional)
Place roast in slow cooker insert, then arrange carrots, onion, celery, and garlic around the roast.
Pour red wine, broth, tomatoes, and tomato paste over the top, and add oregano, basil, and bay leaves. Season liberally with salt and pepper, stir to combine, and cover and cook on low 6-8 hours or on high for 3-4 hours.
Once done, beef should shred easily with two forks. Shred meat and stir to integrate with vegetables.
If a thicker sauce is desired, stir in cornstarch mixture and let cook uncovered until sauce has thickened. Serve over pasta, mashed potatoes, or polenta. Enjoy!