If searing meat, do so in a very hot pan with a drizzle of olive oil. Sear over high heat until all sides are browned. Working in small batches and transfer to a plate as you cook each piece. Scrape bits off pan by adding a little water to pan and cooking over high heat, scraping the bottom of pan with a wooden spoon. Pour over meat. Set aside.
Add carrots, celery, Vidalia onion, shallots and garlic to slow cooker.
Place meat in slow cooker.
Add San Marzano tomatoes, beef stock and tomato paste to slow cooker. Use wooden spoon to make sure everything is evenly spread out.
Add oregano, basil, salt, pepper and bay leaves to slow cooker.
Place lid on slow cooker.
Plug slow cooker in and turn on low setting. Cook for approximately 7 to 8 hours, depending on your slow cooker.
Stir everything really well. If there is too much liquid you can drain some off. You can also add more tomato paste and cook for another 30- 60 minutes to thicken if you prefer a thicker sauce.
Serve over cooked noodles or mashed potatoes.
Garnish with parsley, if desired then add LOTS of freshly grated parmesan cheese.
Serve with a pasta loving smile!