Prepare the Base

• In a large Dutch oven or oven-safe pot, cook the pancetta (or bacon) over medium heat until crispy. Transfer it to a plate and set aside.

Sear the Beef

• Pat the beef dry and season all sides with salt and pepper. In the same pot, sear the beef in the rendered bacon fat over medium-high heat for 4–6 minutes per side, until deeply browned. Transfer the browned beef to a plate.

Sauté the Vegetables

• Add the diced onion, carrot, and celery to the pot and cook for 7–10 minutes, stirring occasionally, until softened and beginning to brown.

Add Aromatics

• Stir in the chopped garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Build the Braising Liquid

• Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and cooked pancetta. Bring the mixture to a simmer.

Return the Beef

• Place the browned beef back into the pot, nestling it into the sauce. Ensure it's partially submerged in the liquid.

Choose Your Cooking Method

You have three options for braising:

• Stovetop: Cover and simmer on low heat for 2–4 hours until the beef is fork-tender.
• Oven: Cover and place in a preheated 275°F (140°C) oven for 2–4 hours.
• Slow Cooker: Transfer everything to a slow cooker and cook on LOW for 8–10 hours or HIGH for 4–6 hours.

Finish and Serve

• Once the beef is tender and falling apart, remove the bay leaves and season the sauce with more salt and pepper to taste.
• Shred the beef with forks if desired and serve hot over your favorite base.