Preheat the oven to 350℉.

Pat dry the chuck roast and sprinkle on the salt and pepper, set aside.

Heat a dutch oven over medium heat and add the bacon. Cook the bacon until browned and crisp and the fat has rendered out. Transfer the bacon to a paper towel lined plate and set aside. Leaving the fat in the pan.

Increase the heat to medium high and brown the chuck roast pieces on all sides, about 2-3 minutes per side. You will have to brown the chuck roast in 2 or 3 batches. Transfer the browned chuck roast to a plate and set aside.

Lower the heat to medium and add the onion and carrot. Stir constantly, scraping the bottom of the pan as they cook.

When the onion and carrot have softened add the garlic and tomato paste. Stir and cook for 1-2 minutes. Stir in the flour until completely absorbed and cook for another 1-2 minutes.

Pour in the wine and stir, cook over medium until thickened slightly. Add in the browned chuck roast, half of the cooked bacon, bay leaves, fresh thyme, and the bouillon cubes. Stir, cover and roast in the oven for 1 ½ hours or until the chuck roast is tender.

15 Minutes before the chuck roast is done. Heat a non-stick pan over medium heat, add the olive oil, pearl onions, mushrooms, brown sugar, salt, pepper and thyme. Stir until the sugar has dissolved and cover until the onion and mushrooms have softened and browned.

Stir the cooked onions and mushrooms into the chuck roast.

Serve the beef by itself or over mashed potatoes. Garnish with fresh parsley. Enjoy!