• Preheat the oven to 350℉ and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.
• Generously season the beef all over with the salt and pepper.
• Heat the oil in an enameled Dutch oven over medium-high heat. Once hot, add the chuck roast and sear until browned, about 2 to 3 minutes per side. Transfer the meat to a plate.
• Reduce the heat to medium. Add the pancetta and cook, stirring occasionally, until it crisps and the fat has rendered, 3 to 4 minutes.
• Add the onion, carrots, and celery, and cook, stirring constantly, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
• Stir in the tomato paste to combine. Pour in the wine and stir to incorporate. Then add beef broth, crushed tomatoes, thyme leaves, oregano leaves, and red pepper flakes and stir to incorporate.

FOR OVEN METHOD:

• Add chuck roast and juices back to the enameled dutch oven and nestle into the sauce (you don’t want it submerged). Add bay leaves to the sauce.
• ​​Then cover the pot and transfer it to the oven. Cook for 2 ¾ to 3 ½ hours, until tender. (Check at 2 1/2 hours to see if tender with fork).
• Tip: About halfway to ¾ way thru cooking check for liquid and add more (¾ to 1 cup) beef broth, or as much is needed. I do not always have to add more liquid; it will depend on the fat content of the beef.
• Discard the bay leaves. Using tongs or spatula, transfer the meat to a serving platter and tent with foil to keep warm.
• To thicken or smooth the sauce, return the pan to medium-high heat and simmer until the desired consistency is reached. For a smoother sauce, mash the vegetables with a potato masher or an immersion blender.
• If desired: To thicken the sauce, cook until reduced by about a third, 5 to 10 minutes to thicken. I find that cooking in a flatter dutch oven no reduction is needed.
• Pour the sauce over the meat on the platter.

FOR SLOW COOKER METHOD:

• Transfer the sauce to the slow cooker, add the chuck roast & bay leaves. Then cover and cook on low for 8 hours or until tender.
• Using tongs or spatula, transfer the meat to a serving platter and tent with foil to keep warm.
• If you would like a smoother sauce, mash the vegetables with a potato masher or an immersion blender.
• Serve sauce as is (we serve as is, with some of the veggies mashed). Or for a thicker sauce add a cornstarch slurry by mixing 2-3 tablespoons of cornstarch with equal parts cold water and stir until combined) stir into liquid and cook uncovered for about 30 minutes or until thickened. You can also return to a pan and cook over medium-high heat until reduced by about a third, 8 to 10 minutes to thicken if desired.
• TIP: We serve the sauce as is, but every roast produces different amounts of liquid. Adjust to your taste and preference.
• For serving: Garnish with parsley. Cut into chunks and serve over creamy parmesan polenta, mashed potatoes or pasta.