1. Preheat oven to 325. In a large Dutch oven, brown bacon over medium heat, stirring ocassionally, until bacon begins to crisp. Using a slotted spoon, transfer bacon to drain on paper towels.



2. Pat beef dry, season liberally with salt and pepper, and add beef to pot. Increase heat and turn using tongs to brown meat in bacon fat, on all sides. Transfer beef to a plate.



3. Reduce heat to medium, add 2 tablespoons butter to pan, and add yellow onion. Cook, stirring ocassionally, until onions begin to turn translucent, about 6 minutes.



4. Add garlic and rosemary and cook until fragrant, about 3 minutes. Add wine and water and cook, scraping brown bits off the bottom of the pan with a wooden spoon, about 1 minute.



5. Add tomatoes (and juice) and check seasoning, adding more salt and pepper if needed. Return beef to pot and bring to a simmer over high heat. Cover, transfer to oven, and cook until beef is almost tender, about three hours.



6. Remove pot from oven, and add potatoes, carrots, celery, pearl onions, and cooked bacon around roast. Cover, return to oven, and cook until vegetables are tender, about an hour more. Remove beef from pot and let rest 15 minutes, then slice against the grain. Arrange on platter with cooked vegetables, and drizzle with braising liquid.