Six portions of slow-cooked shredded beef in tomato sauce; pasta is measured separately.

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Heat 1 tbsp olive oil in a skillet. Sear 3 lb trimmed chuck in two large pieces, roughly 3–4 minutes per broad side; move to a 5- to 6-quart slow cooker. In the same skillet soften one diced onion, add 4 minced garlic cloves and 3 tbsp tomato paste, stirring until fragrant. Scrape into cooker.
Add one 28-oz can crushed tomatoes, 1/2 cup broth, 1 tsp oregano, 1 tsp fine salt and 1/2 tsp pepper. Cover and cook on LOW approximately 8 hours, until beef is tender enough to pull apart; follow the appliance's safe-use directions and avoid beginning with frozen meat.
Lift beef out and shred with two forks, discarding large pieces of fat. Return meat to tomato sauce and stir in 1 tbsp red wine vinegar. If sauce is watery, reduce it separately in a saucepan; do not add an unmeasured cornstarch gravy slurry.
Cook 18 oz dry pappardelle in boiling water according to package directions near the end of the slow-cooker interval. Toss hot cooked pasta with ragù and allow approximately 10 minutes for plating/brief stand. Divide into six portions and document the actual beef yield and sauce thickness.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested estimate: 15-minute sear/aromatics, 8 hours on low, about 20 minutes finishing and pasta; 10-minute stand. Preheating pasta water excluded.

Serving Size: One sixth of ragù with approximately 3 ounces dry-weight pasta cooked