Heat olive oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper, then brown them in the skillet for about 5 minutes on each side.

Transfer the browned beef to the slow cooker.

In the same skillet, add onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened.

Add the sautéed vegetables to the slow cooker with the beef.

Pour in the beef broth, crushed tomatoes, and tomato paste. Stir to combine.

Add oregano, basil, salt, and pepper to the slow cooker. Stir well.

Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender.

Once cooked, shred the beef using two forks and mix it back into the sauce.

Serve hot, garnished with fresh parsley over pasta or polenta.