Cook bacon until crispy, about 5-7 minutes, then remove and set aside while leaving fat in the pan.

Sear seasoned beef chuck in bacon fat for 4-6 minutes on each side until browned, then set aside.

Sauté chopped onion, diced carrot, and chopped celery for 7-10 minutes, then add minced garlic and red pepper flakes for 1 minute.

Add beef broth and crushed tomatoes to sautéed vegetables. Mix in reserved bacon, thyme, rosemary, and Italian seasoning, simmering gently.

Return seared beef to pan, cover, and bring to a boil.

Braise using the stove (2-4 hours), oven (275°F for 2-4 hours), or slow cooker (LOW for 8-10 hours or HIGH for 4-6 hours).

Check beef for tenderness and adjust seasoning before serving, removing bay leaves.