Start by heating a large skillet over medium-high heat. Add your beef chuck and sear on each side for about 4-5 minutes until browned.

In the slow cooker, add the sautéed beef along with sun-dried tomatoes, minced garlic, and fresh spinach. Pour in the heavy cream and enough beef broth to create a sauce. Stir to combine.

Set your slow cooker to low and let the ragu cook for 6 to 8 hours, or on high for 3 to 4 hours.

Check the consistency of your ragu. If too thick, add a splash of beef broth or pasta water. Cook uncovered for an additional 30 minutes for a thicker sauce if desired.

Serve hot over your choice of pasta or creamy polenta, garnished with freshly grated Parmesan cheese and herbs.