Beefy Beef Stew with Bacon and Rosemary

2-1/2 lb. Chuck Roast, cut into 1" pieces
4 slices Bacon
1/2 cup flour
Olive Oil
Unsalted Butter
Sea Salt & Cracked Pepper
3-4 Bulbs Garlic, Pressed
1 Tsp. Oregano
1 Tsp. Thyme
1 Stem Rosemary
2 Bay Leaves
1 Sweet Onion, Chopped
4 Carrots, Chopped
4 Potatoes, Chopped
3-4 Cups Beef Stock
1 15 oz. can roasted diced tomatoes
1 Tbsp. Tomato Paste
Worcestershire

Steps:

• Place cut up roast in a resealable bag and add the flour, sea salt & pepper.  Toss and shake until the roast is coated.
• Add a couple tablespoons olive oil to a dutch oven on medium high heat.  Once the oil gets hot, add a tablespoon of butter, and start searing the roast, a few pieces at a time, on all sides. 
• Once seared, put on a plate and set aside.
• To the same pot, add 1 cup of broth and stir to scrape up all the browned bits.  
• Add roast back to pot, along with any juice that collected on the plate.  
• Add remaining stock, tomatoes, tomato paste, a few dashes of worcestershire, thyme, oregano, and garlic. Stir.
• Add the onion, carrots, and potatoes.  Stir.  Top with slices of bacon, rosemary and bay leaves.
• Bake in a preheated 350 degree oven for 2 - 3 hours.  Or, put all ingredients into the crockpot and leave for 8 hours on low.