Preheat your oven to 450°F. Slice onion, carrot, and bacon. Dice chuck beef and pat it dry.
Warm your Dutch Oven over medium heat. Cook bacon until it is just starting to brown, a couple of minutes. Add oil if needed. When ready, remove from the pot and set aside.
1 large onion, 1 large carrot, 6 slices smoked bacon, 3 pounds chuck beef, 2 Tablespoons olive oil
Add oil to the pot and brown beef chuck roast on all sides in batches, then remove and set aside.
2 Tablespoons olive oil, 3 pounds chuck beef
Add onion and carrot. Cook until the onions are just soft. Remove excess fat and add oil as necessary if they brown too quickly.
1 large onion, 1 large carrot
Return beef and bacon back to the pot and season with salt and pepper. Then, sprinkle over all-purpose flour, and stir to coat the beef. Place the Dutch Oven in the oven for 4 minutes.
6 slices smoked bacon, 3 pounds chuck beef, ¼ Tablespoon pepper, 2 Tablespoons all-purpose flour, ¼ Tablespoon salt
After 4 minutes is up, remove the pot from the oven and stir. Put back in for another 4 minutes after stirring. Finally, remove the pot from the oven and reduce the heat to 325°F.
Crush garlic and add to the pot. Stir to cook, then add red wine, beef stock, and tomato paste. Stir gently. The liquid should fill over the meat and vegetables. Add bay leaves and thyme, then cover and roast in the oven for 3 to 4 hours.
2 cloves garlic, 3 cups red wine, 2 cups beef stock, 2 Tablespoons tomato paste, 4 stems thyme, 1 bay leaf, 2 bay leaves