Cook the bacon until crispy in a large oven-safe saucepan or Dutch oven over medium heat for 5-7 minutes, and remove it from the pan, keeping the drippings.

Season beef chuck with salt and pepper, then sear it in the same pot for 4-6 minutes on each side until browned. Remove and set aside.

Sauté diced onion, carrot, and celery in the pot for 7-10 minutes until tender and onion is translucent.

Add chopped garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Pour in beef broth and crushed tomatoes, add reserved bacon and herbs, then stir well.

Return seared beef to the pot, nestling it into the sauce and adding bay leaves if using.

Cook on stovetop for 2-4 hours, cover to simmer until fork-tender; alternatively bake at 275°F for 2-4 hours or cook on a slow cooker.

Taste and adjust seasoning before serving, remembering to remove bay leaves.