1 boneless chuck roast (2 1/2 to 3 lb.)
1/4 cup all-purpose flour
Salt and freshly ground black pepper, to taste
2 slices bacon, diced
1 1/2 cups diced onion
1 Tbsp. fresh thyme or 1 tsp. dried thyme
1 can (6 oz.) Contadina® Tomato Paste
1 cup sliced carrots
1 Tbsp. balsamic vinegar
Soft cooked polenta, mashed potatoes or noodles, optional
Shaved Parmesan cheese, optional

1. Trim excess fat from roast. Combine flour, salt and pepper in a large shallow dish or plate. Press meat in flour mixture to coat thoroughly; set aside.

2. Cook bacon in a Dutch oven on medium heat until fat starts to render. Place roast in pan with bacon and brown on both sides, about 8 minutes total.

3. Remove roast to a large plate. Add onion and thyme to pan; cook about 3 minutes, until onion is softened. Stir in tomato paste. Cook about 1 to 2 minutes, stirring constantly, until paste browns slightly.

4. Add carrots and 2 1/2 cups water. Return roast to pan. Bring to a simmer on medium-high heat. Cover and reduce heat to low; simmer 2 to 2 1/2 hours until meat is tender. Turn meat half-way through cook time.

5. Remove meat from pan and shred with forks. Skim excess fat from sauce, stir in balsamic vinegar and season to taste with salt and pepper, if desired.  Return meat to sauce and serve over polenta, mashed potatoes or pasta, topped with Parmesan cheese, if desired.