Burgundy Pot Roast

Name: Burgundy Pot Roast
Ingredients: 1 (5- to 6-pound) boneless beef chuck-eye roast , pulled apart at seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1-inch intervals; Salt and pepper; 4 slices bacon , halved; 4 carrots , peeled and chopped; 1 onion , chopped; 1/4 cup all-purpose flour; 3 garlic cloves , minced; 1 (750-ml) bottle red wine; 2 cups beef broth; 2 teaspoons minced fresh thyme; 2 bay leaves; 2 cups frozen pearl onions; 1/2 cup beef broth; 3 tablespoons unsalted butter; 2 teaspoons sugar; 1 pound white mushrooms , trimmed and quartered; 2 tablespoons minced fresh parsley