Pot Roast with Bacon and Vegetables

Name: Pot Roast with Bacon and Vegetables
Ingredients: ½ pound slab bacon, diced small; 1 beef chuck roast (4 pounds), tied; Coarse salt and ground pepper; 2 tablespoons unsalted butter; 1 large yellow onion, diced small; 3 garlic cloves, minced; 3 tablespoons chopped fresh rosemary leaves; 1 cup dry red wine, such as Cabernet Sauvignon; 1 can (28 ounces) diced tomatoes; 1 pound small white potatoes, halved or quartered if large; 1 bunch small carrots (about 6), cut into 2-inch pieces; 3 celery stalks, cut into 2-inch pieces; 2 cups pearl onions, trimmed and peeled