Ingredients:

• 4 ounces bacon
• 3 pounds pork
• 2 bay leaves
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 tablespoon minced garlic
• 1 cup chopped onion
• 1 sprig rosemary
• 1 sprig thyme
• 1 can (14.5 ounces) tomatoes, diced
• 2 cups beef broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
  Directions:

1. Preheat your oven to 325°F (165°C).
2. In a large pot or oven-safe Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. Generously season the meat with salt and pepper. In the same pot with the bacon drippings, brown the meat on all sides until browned. This helps develop the flavor.
4. Remove the meat from the pot and set aside. In the same pot, add a little more oil if needed, then add the chopped onions, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
5. Add the minced garlic, Italian seasoning, and red pepper flakes. Stir and cook for another minute until fragrant.
6. Return the meat and bacon to the pot. Add the diced tomatoes with their juice, bay leaves, rosemary, and thyme sprigs.
7. Pour in the beef broth until the meat is almost covered. Bring the mixture to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven. Let it roast for about 3 to 4 hours, or until the meat is tender.
9. Once the roast is done, carefully remove it from the oven. Remove the bay leaves, rosemary, and thyme sprigs.
10. Serve the Italian roast hot, slicing the meat and topping with vegetables and sauce. Enjoy your delicious Italian-inspired meal!