Instant Pot

1. Using the saute function, heat the oil in a 6-8 quart Instant Pot. Once the oil is glistening, add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the whole stewed tomatoes, breaking them up with your hands. Add the beef, 1 cup of the stock, the garlic, allspice, cinnamon, salt, pepper, thyme, and bay leaves. Stir to incorporate.

2. Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.

3. Using tongs or two forks, shred the beef in the pot, discarding any large fat pieces of fat. Stir to incorporate the beef, then using the saute function, cook until the sauce slightly thickens, about 3-5 minutes, stirring often to avoid burning.

4. Serve the ragu over polenta, cooked pasta, zucchini noodles, or spaghetti squash.

Slow Cooker

1. Season the meat all over with salt and pepper. Heat the oil in a large skillet over high heat. Once the oil is glistening, add the meat and cook until browned all over, about 10 minutes total. Transfer the meat to the slow cooker pot.

2. Discard half of the fat from the skillet, then return it to medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. Transfer the onion mixture to the slow cooker.

3. Add the crushed tomatoes, beef, 1 cup of the stock, the garlic, allspice, cinnamon, salt, pepper, thyme, and bay leaves. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

4. Using tongs or two forks, shred the beef in the pot, discarding any large pieces of fat. Stir to incorporate the beef.

5. Serve the ragu over polenta, fresh cooked pasta, zucchini noodles, or spaghetti squash.

Oven

1. Season the meat all over with salt and pepper. Heat the oil in a Dutch oven over high heat. Once the oil is glistening, working in batches, add the meat and cook until browned all over, about 10 minutes total. Transfer the meat to a plate.

2. Reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook until fragrant, 1 more minute. Add the carrots, celery, whole stewed tomatoes, breaking them up with your hands, 2 cups of the stock, the allspice, and cinnamon. Increase heat to high and bring the sauce to a simmer.

3. Return and nestle the meat to the pan along with any collected juices. Add the thyme and bay leaves. Cover, reduce the heat to low, and cook until the beef is very tender and falling apart, 3 to 3½ hours. Discard the thyme and bay leaves. Using tongs or two forks, remove the beef to a cutting board and shred it, discarding any large pieces of fat.

4. Return the ragu to a rapid simmer over medium high heat. Cook until reduced by half, about 10 minutes. Return the shredded beef to the pot and stir to incorporate.

5. Serve the ragu over polenta, fresh cooked pasta, zucchini noodles, or spaghetti squash.