Pat the chuck roast dry with paper towels and sprinkle the salt and pepper over both sides of the roast.

Heat 3 tablespoons of olive oil over high heat in a large skillet until shimmering.

Place the roast into the hot skillet and sear on all sides until a dark brown crust forms and the meat can be easily turned. If the meat sticks to the skillet, allow it to sear longer until it easily releases. This should take about 8 minutes in total.

Remove the roast to a cutting board.

Crumble the sausage into the hot skillet and cook, breaking up the meat with a spoon until no longer pink.

Pour the milk into the sausage and cook until the meat absorbs it-about 5 minutes. Scrape up any browned bits from the bottom of the skillet as you stir the meat and sausage mixture.

Meanwhile, preheat a large slow cooker to low.

Chop the roast into thick chunks and add them to the slow cooker.

Spoon the sausage into the slow cooker with the beef.

Warm the remaining 1 tablespoon of olive oil in the same skillet over medium heat.

Saute the onion, celery, carrots, and garlic until the onions are translucent and the mixture is fragrant – about 7 minutes. Spoon the vegetables into the slow cooker.

Return the skillet to the heat and pour in the wine.

Stir, scraping up any browned bits until the wine boils.

Scrape the wine and browned bits into the slow cooker.

Add the remaining ingredients to the slow cooker.

Cover and cook the mixture on low for 8 hours, occasionally stirring to prevent sticking, and incorporate the ingredients.

Use a spoon to skim off any excess fat that rises to the surface.

When the meat is very tender, and the vegetables are softened, use two forks to shred the beef into the sauce.

Fish out the bay leaves and parmesan rind, if using. Discard.

To serve, cook pasta to al dente according to the package directions.

Spoon the sauce over the pasta and garnish with grated Parmesan cheese.