Preheat the oven to 300˚F (149˚C).
Season the chuck roast generously on all sides with kosher salt and black pepper. Allow the seasoned meat to sit while you cook the bacon.
Cut bacon slices in half, lengthwise then crosswise into ½ inch pieces. In a large Dutch oven set over medium heat cook the bacon until golden and crisp. With a slotted spoon, remove the bacon to a large plate or bowl, leaving the grease in the pan.
Cook the beef (in two batches so it’s not crowded) over medium-high heat in the bacon grease for 5-6 minutes on each side or until nicely browned. The bacon grease should sizzle as you cook the beef but not spatter all over the stovetop. Adjust the heat as needed.
When the beef is browned, remove it to the same plate/bowl as the bacon. Repeat with the second batch and remove to the plate.
Add the diced onion, carrots and celery to the pot and reduce the heat slightly. Cook for 4-5 minutes, stirring occasionally, until the veggies have softened and the onion is translucent. Add the garlic and cook for an additional 2 minutes, stirring frequently.
Add the red wine and bring the mixture to a boil. Cook, stirring frequently for another 7-8 minutes or until the wine is reduced almost completely. (If it’s taking longer than this, increase the heat but watch it carefully.)
Add the crushed tomatoes, diced tomatoes, balsamic vinegar, dry oregano, dry basil, bay leaves, baking soda and parmesan rind (if using). Add the meat, bacon and any juice that has accumulated back to the pot, making sure the meat is covered with sauce.
Bring the mixture to a boil then cover and place in the oven for 2½ -3 hours or until the beef is fall apart tender.
Discard the Parmesan rind. Remove the chunks of beef to a clean plate. Using two forks pull it apart into bite-size pieces. Return the meat to the pot along with any juices on the plate and the fresh basil. Stir well. Taste and add more kosher salt and pepper, if needed.
Allow the sauce to sit for 20 minutes before serving.