Preheat oven to 250°F.

Place a large Dutch oven over medium-high heat. Once hot, add bacon and let cook for 6-8 minutes, or until crispy; set bacon aside. Do not drain bacon fat from pan.

Meanwhile, slice the beef roast into 2” chunks. Pat beef dry with paper towels and then place in a large bowl. Add kosher salt and toss.

Once bacon has been removed from pan, add beef and sear for 2-3 minutes per side. (Note: Sear beef in 2-3 batches to keep from overcrowding pan.) Transfer seared beef to a large bowl and toss with flour.

Add sliced white onion and carrots to pan; cook over medium-high heat, stirring occasionally, for 4-5 minutes, or until onions just begin to brown.

Add dried thyme, pepper, garlic and mushrooms; continue cooking for 3-4 minutes, stirring occasionally.

Return bacon and beef to the pan and add wine, beef stock and tomato paste. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. (Note: liquid should just barely cover beef.) Bring liquid to a simmer and

Transfer pan to preheated oven and cook covered for 3 hours at 250°F.

Ladle liquid from pan and transfer into a large saucepan. Simmer liquid uncovered over medium heat for 30-40 minutes, or until reduced to 3 cups. Pour reduced liquid back over beef and vegetables and heat over low heat until hot.

Divide beef, vegetables and a ladleful of liquid into bowls. Garnish with fresh parsley and serve over cooked pasta, rice or mashed potatoes.