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Prepare the Beef: Season the beef generously with salt and pepper. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
Sear the Meat: Increase the heat to medium-high. Sear the beef in the bacon drippings until all sides are browned, about 4-5 minutes per side. Remove the beef and set it aside.
Cook the Vegetables: Add the onion, carrot, celery, and garlic to the pot. Sauté until softened and slightly browned, about 8 minutes.
Deglaze the Pot: Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. This will add flavor to your roast.
Add Seasonings: Stir in the Italian seasoning, red pepper flakes, bay leaves, rosemary, and thyme. Return the beef and bacon to the pot.
Simmer and Slow Cook: Cover the pot and reduce the heat to low. Allow the roast to simmer for 3 to 3 ½ hours, or until the meat is tender and easily shredded with a fork. Stir occasionally, ensuring nothing sticks to the bottom.
Rest and Serve: Remove the beef from the pot and let it rest for 10 minutes. Slice or shred the meat, then return it to the pot, mixing it with the rich, savory sauce. Serve hot over mashed potatoes, polenta, or crusty bread.
Prep Time: 20 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes | Servings: 6
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