Place 1 Tbsp of olive oil in the bottom of the crock pot.
Place the beef chuck roast in the Crockpot. For best results, sear the chuck roast in a little bit of olive oil prior to placing in the crockpot, about 5 minutes each side, however this step is optional.
Puree 1/2 large onion in a food processor with 1 tbsp olive oil and pour over chuck roast.
Next add both cans of tomatoes, tomato paste, red wine, salt, and spices/bay leaves to the Crockpot.
Cook on low heat for 9-10 hours, until the beef is tender and shreds easily.
Pull out the bay leaves.
Shred the beef.
Continue to cook on low for an additional 30 minutes.
While the beef continues to braise, bring 4 cups water with salt to a boil in a medium sauce pan.
Slowly add the polenta, whisking continuously to incorporate and prevent lumps.
Reduce heat to medium and simmer until the polenta has thickened, about 2-3 minutes.
Turn off heat and add butter and cheddar cheese. Place desired amount of polenta on a plate and top with the beef ragu.