Italian Pot Roast with Tomato Red Wine Sauce

Ingredients

• 3 lb (1.4 kg) boneless beef chuck roast
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 4 oz (115 g) pancetta, diced
• 1 large yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery ribs, finely chopped
• 5 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 1/2 cups (360 ml) dry red wine
• 1 can (28 oz/795 g) crushed tomatoes
• 1 cup (240 ml) low-sodium beef stock, gluten-free if needed
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh parsley, for serving