Cook the bacon in a Dutch oven over medium heat until crispy, about 5-7 minutes. Set aside, keeping the fat in the pot.

Season the beef chuck with salt and pepper, then sear in the bacon grease for 4-6 minutes on each side. Remove from the pot.

Sauté diced onion, carrot, and celery in the same pot until soft, about 7-10 minutes. Add minced garlic and red pepper flakes, cooking until fragrant.

Stir in beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves. Return seared beef and bacon to the pot.

Simmer on low heat for 2-4 hours, or cook in a preheated oven at 275°F for 2-4 hours, or use a slow cooker.

Taste and season with additional salt and pepper. Remove bay leaves before serving.