Preheat oven to 325 degrees. In a large dutch oven, cook bacon over medium high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against grain; arrange on a platter with vegetables and drizzle with braising liquid.
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|Serving Size: 1 Serving (421g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 510 (63%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||75 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 176.6mg||54 %|
|Sodium 416mg||14 %|
|Potassium 1131.1mg||30 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 14.9g|
|Protein 49g||70 %|
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Calories per serving: 807
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