Making Slow Cooker Beef Ragu is straightforward. Follow these easy steps:

1. Prepare the Vegetables: Dice the onion, carrots, and celery, and mince the garlic.
2. Sear the Beef (optional): In a skillet, heat a bit of oil over medium-high heat. Sear the beef chunks on all sides for added depth of flavor (about 3-4 minutes per side). This step can be skipped for a quicker preparation.
3. Combine in Slow Cooker: Place the seared (or raw) beef chunks into the slow cooker. Add the diced onion, carrots, celery, and garlic.
4. Add Tomatoes and Broth: Pour in the crushed tomatoes, tomato paste, and beef broth into the slow cooker.
5. Season: Sprinkle in the oregano, basil, red pepper flakes, salt, and black pepper. Stir everything to combine thoroughly.
6. Cook: Cover the slow cooker and set it on low for 7-8 hours or high for 4-5 hours. The beef should be tender and easily shredded when it’s ready.
7. Taste and Adjust: About 30 minutes before serving, taste the ragu and adjust seasoning if necessary.
8. Shred the Beef: Once cooked, use a fork to shred the beef into bite-sized pieces right in the slow cooker.
9. Serve: Mix the shredded beef in the sauce well, ensuring every piece is coated.
10. Garnish: Sprinkle chopped parsley over the top for a fresh touch.

These simple steps will lead you to a rich and savory Slow Cooker Beef Ragu that you can enjoy with loved ones.