Cook the bacon in a large oven safe saucepan (dutch oven), over medium heat, before setting aside.
Season the beef with salt and pepper and brown in the bacon grease, over medium-high heat, in the pan before setting aside.
Add the onion, carrot, and celery and cook until tender, about 7-10 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon, and mix before adding the beef.
Either: (1) bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-4 hours; OR (2) cover, transfer to a preheated to 275F/140C oven and cook until falling apart tender, about 2-4 hours; OR (3) transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Season with salt and pepper to taste, remove the sprigs of thyme, rosemary and bay leaves, and enjoy!
