Step 1

Preheat oven to 300 degrees. Pat the beef dry with paper towels and season liberally with salt and pepper on all sides.

Step 2

In a Dutch oven or large stock pot, fry bacon until crisp. Transfer to a plate and crumble when cool. Reserve bacon fat for cooking beef and keep hot.

Step 3

Lay beef in a single layer in pot and fry in reserved bacon fat until well-browned on each side (work in batches if you have more than one roast). Transfer the beef to a plate.

Step 4

Stir in the garlic until fragrant, about 30 seconds. Pour in wine and stir, scraping up any browned bits from the bottom of the pot.

Step 5

Add beef broth, tomato paste, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium-high and cook uncovered for 10 minutes, until the sauce has reduced.

Step 6

Return the beef and bacon to the pot. Add carrots, mushrooms, and frozen onions. Cover and bake for 3 and 1/2 hours, turning the beef in the pot every 30 minutes.

Step 7

Transfer the beef to a cutting board and break into chunks, then return to pot. Season the sauce to taste with salt and pepper. Serve with the vegetables over mashed potatoes.