Cooking Instructions

• Arrange a rack in the lower third of the oven and heat the oven to 350°F.
• Cook pancetta in a Dutch oven over medium heat, stirring occasionally, until browned, 6 to 8 minutes. Pat roast dry and season with salt and pepper.
• Use a slotted spoon to transfer pancetta to a plate. Add roast to the pot and sear until browned on 2 sides, 3 to 4 minutes per side. Transfer to the plate with pancetta.
• Add onion, carrots, celery, garlic, and remaining salt to the pot. Cook until onions soften, 5 to 8 minutes. Stir in red wine and bring to a boil. Boil for 1 to 2 minutes.
• Stir in reserved pancetta, beef broth, crushed tomatoes, bay leaves, thyme, and rosemary. Bring to simmer. Return the roast and juices to the pot.
• Cover and transfer to the oven. Cook until meat is tender and falls apart, 3 to 3 ½ hours.
• Skim off fat if desired. Remove and discard bay leaves, thyme, and rosemary. Shred roast in pot with tongs. Stir in balsamic vinegar if desired. Taste and adjust seasoning with more salt. Garnish with parsley if desired.