- 1/2 pound slab bacon, diced small
- 1 beef chuck roast (4 pounds), tied
- Coarse salt and ground pepper
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced small
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh rosemary leaves
- 1 cup dry red wine, such as Cabernet Sauvignon
- 1 can (28 ounces) diced tomatoes
- 1 pound small white potatoes, halved or quartered if large
- 1 bunch small carrots (about 6), cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 2 cups pearl onions, trimmed and peeled
- Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
- Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
- Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
- Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
- Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
- Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.
Soak pearl onions in warm water for 10 minutes to make them easier to peel.