1Place the beef chuck roast in a large non-reactive container. Add the Nebbiolo wine, 100g of the diced carrots, 50g of the diced celery stalks, 50g of the diced yellow onion, 10g of the garlic cloves, 5g of the fresh rosemary sprigs, 1g of the fresh bay leaves, 2g of the fresh thyme sprigs, and the black peppercorns. Ensure the beef is mostly submerged. Cover and refrigerate for at least 12 hours, or preferably 24 hours, turning occasionally.
2Remove the beef chuck roast from the marinade, reserving the marinade liquid and solids. Pat the beef very dry with paper towels. Season the beef generously on all sides with fine sea salt and freshly ground black pepper. Dust the beef chuck roast evenly with the 00 flour.
3Heat the extra-virgin olive oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
