Trim off the fat from the meat. Place the meat in a slow cooker (no need to cut it into chunks)
Add the remaining ingredients. Add water until the meat is just fully submerged.
Cook in a slow cooker over low heat for at least 6 hours.
When cooked, remove the meat from the sauce and shred the meat with two forks or gently in a stand mixer until just broken apart and as shredded as desired. Add back to the sauce and stir to combine. Season to taste with salt and pepper.
Serve over pasta.
Notes
You can omit the wine if you wish. The alcohol does cook out, leaving just the flavor of the wine behind.The finer you shred the meat, the less saucy it will be (since the sauce has more surface area to cover!) For extra saucy meat, increase all ingredients by half except the meat.I prefer to use chuck roast but cube or stew meat would also work well.