Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 2¼-2½ pounds beef chuck roast, trimmed; 1 teaspoon salt, divided; ½ teaspoon ground pepper, divided; 2 tablespoons canola or grapeseed oil, divided; 4 ounces bacon, chopped; 3 large carrots, sliced diagonally; 1 large yellow onion, chopped; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; 2 cloves garlic, minced; 1 750-mL bottle pinot noir, preferably Burgundy; 2 cups low-sodium beef broth; 5 fresh parsley stems, plus chopped parsley for garnish; 5 sprigs fresh thyme; 1 bay leaf; 1 14-ounce bag frozen pearl onions, thawed; 8 ounces cremini mushrooms, halved or quartered if large