Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut the chuck roast into 2-inch cubes, and pat them very dry with paper towels. Cut the bacon into 1-inch strips.
3. Heat olive oil Dutch oven over medium heat. Fry the bacon until fully cooked and crisp. Transfer the bacon to a plate lined with a paper towel to soak up the grease.
4. Sprinkle the beef with the brown sugar and brown in the Dutch Oven. When browned, transfer the beef to the plate with the bacon.
5. Spoon the flour into the Dutch Oven, season with salt and pepper, and stir constantly until the flour begins to brown.
6. Add the wine and beef stock, stir and loosen any browned bits of meat.
7. Add the beef and broken bacon back into the Dutch Oven.
8. Stir in the tomato paste, garlic, and oregano.
9. Add the carrots and pearl onions.
10. Cover the Dutch Oven, and place in the preheated oven and cook for about 2 hours or until the beef is fork-tender.
11. Remove from the oven and add the mushrooms and cook on the stovetop over medium heat for about 10 minutes.
12. Skim off any fat that rises to the surface. Increase the heat to medium-high, and bring the sauce to a slow boil and boil for about 5 minutes or until the sauce begins to thicken.