Ingredients:

• 1 (3 1/2-pound) chuck roast, boneless
• Salt and ground black pepper
• 4 ounces pancetta, cut into 1/4-inch cubes
• 2 medium onions, chopped medium (about 2 cups)
• 2 medium carrots, chopped medium (about 1 cup)
• 2 ribs celery, chopped medium (1 cup)
• 1 tablespoon tomato paste
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1 (750-ml) bottle zinfandel wine (can substitute cabernet sauvignon, or other full bodied red wine)
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon fresh rosemary, minced