Preheat oven to 275 degrees. In a Dutch Oven (or other large oven-proof pot), heat the EVOO over high heat. Season the roast well with salt and pepper and add the the pot. Sear on both sides for about 3-5 minutes per side until there is a nice crust. Remove the roast to a plate and lower heat to medium.
Add the onion, celery and carrot and cook 3-5 minutes until the veggies begin to soften. Add garlic and cook until fragrant, about 30 seconds.
Add the red wine and cook, stirring often, for about 2-3 minutes at a simmer until some of the wine has been reduced. Then add the beef broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, Italian seasoning, bay leaves, crushed red pepper (if using) and about 1 tsp EACH of salt and pepper. Stir well and bring to a boil.
Turn off heat and add the roast (and juices) back to the pot. Cover and cook 2 hours or until the meat is tender and falling apart.
When the meat is super tender (about 2-2.5 hours later) remove the pot from the oven. Remove the bay leaves. Then remove the beef to a cutting board and shred it, discarding any fatty pieces.
Add the beef back to the sauce. Add the heavy cream (if using) and stir. Taste for seasoning and add salt and pepper if necessary. Place back in the oven to cook another 20-30 minutes. Cook your pasta during this time.
Divide the pasta into bowls and top with a ladle or two of the ragu. Serve topped with fresh shaved parmesan cheese and some chopped fresh parsley. Enjoy!