Heat a large skillet (I prefer cast iron) over medium-high heat. Add the oil.
Season the beef cubes with salt and pepper on all sides and place in the skillet to brown. Be careful not to overcrowd the beef, or it will steam and not brown. Brown the beef cubes on all sides, in batches. Don't worry about cooking the beef through at this stage - just go for a deep golden brown colour on the outside.
Remove the beef cubes to a plate when they've finished browning and add the onions, garlic, carrots, and mushrooms to the hot skillet.
Saute for a few minutes until the onions and carrots are softening and the mushrooms have begun to release their juices.
Turn off the heat and add the browned beef and the sauteed vegetables to the pot of your slow cooker.
Pour in the wine, add the herbs and the crushed tomatoes.
Stir everything together until well combined.
Turn on your slow cooker and cook on high for 5-6 hours or on low for 8-10 hours.
Before serving, shred the beef in the sauce (sometimes removing the pieces of beef to a plate or cutting board helps, returning it to the sauce after shredding).
Serve over Linguine or Papardelle noodles (long, flat noodles) prepared according to the package directions, with some freshly shaved parmesan and fresh herbs, if desired.