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Season the brisket pieces generously with salt and pepper. Heat the olive oil in a large frying pan over medium–high heat. Sear each piece of beef for around 5 minutes on each side, until browned. Transfer straight into the slow cooker.
To the slow cooker, add onion, garlic, tomato paste, crushed tomatoes, red wine, beef stock, bay leaves, dried herbs, sugar, and mushrooms. Season well with cracked pepper and stir to combine.
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is fork-tender and pulls apart easily.
Once cooked, remove the bay leaves and shred the beef directly in the slow cooker. Stir to combine with the rich sauce.
Serve over cooked pasta and top with grated parmesan and chopped parsley.
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