Season the beef chuck with the sea salt and black pepper. In a large skillet, heat the olive oil over medium heat. Add the beef and sear it on all sides, for about 2 minutes.

Place the beef chuck in a 4- to 6-quart slow cooker. Add the garlic, onion, carrot, celery, tomatoes, and tomato paste. Add the beef broth and wine. Cover and cook on LOW for 6 to 7 hours.

Serve the zucchini noodles raw or cooked, topped with the meat ragu and fresh basil. Serve with shaved

Parmesan cheese, if desired.