Beef Pot Roast in Red Wine

Name: Beef Pot Roast in Red Wine
Ingredients: 1 (3 1/2-pound) chuck roast , boneless; Salt and ground black pepper; 4 ounces pancetta , cut into 1/4-inch cubes; 2 medium onions , chopped medium (about 2 cups ); 2 medium carrots , chopped medium (about 1 cup); 2 ribs celery , chopped medium ( 1 cup); 1 tablespoon tomato paste; 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon); 1 (750-ml) bottle zinfandel wine (can substitute cabernet sauvignon, or other full bodied red wine); 1 (14.5-ounce) can diced tomatoes , drained; 1 tablespoon fresh oregano , chopped; 1 teaspoon fresh rosemary , minced