Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.'
Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
Cook on Low for 6 hours.
When finished, shred beef with fork or cut into chunks, whichever is you preference.
Serve with garlic mashed potatoes, pasta or as a warm sandwich on a hoagie bun topped with mozzarella!
