In a large pot, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the pot until browned on all sides, about 8-10 minutes.

Remove the beef from the pot and set aside. In the same pot, add the chopped onion and garlic, sauté until softened, about 5 minutes.

Add the crushed tomatoes, beef broth, tomato paste, oregano, basil, and red wine vinegar to the pot. Stir to combine.

Return the beef to the pot, cover, and reduce the heat to low. Simmer for about 2 hours until the beef is tender and shreds easily.

In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente, about 4-5 minutes.

Drain the pasta and reserve a cup of pasta water. Set aside.

Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir to combine with the sauce.

If the sauce is too thick, add some reserved pasta water to reach desired consistency.

To serve, place the cooked pappardelle on plates, top with the beef ragu, and garnish with chopped parsley and grated parmesan cheese.