To make this recipe in a slow cooker, complete steps 1-2 stovetop in a large, heavy skillet over medium-high heat. Once the beef is done browning, you can place it directly in your slow cooker along with the bay leaves. Once the wine has bubbled away, turn off the heat, stir in the tomatoes, and pour the mixture on top of the meat in the slow cooker. Cover and cook on high for 3½ to 4 hours, or until the meat falls apart easily. Transfer the meat to a plate and shred it with two forks. Remove and discard the bay leaves. Return the meat to the slow cooker, add the capers, pimientos, raisins, and sherry vinegar, and stir. Continue to cook on high, uncovered, for about 30 minutes, or until the sauce is thickened.