2 cloves garlic, smashed
1/2 tsp. dried oregano
1 cinnamon stick
1 pinch crushedred chile flakes
2 wide strips orange zest
1 4-lb. boneless beef chuck pot roast
Kosher salt and freshly ground pepper
2 Tbs. olive oil
5 oz. thick-sliced (1/4 inch) pancetta, cut into 1/2-inch squares (to yield 1 cup)
1 cup finely chopped onions
1/3 cup finely chopped celery, with leaves
1/3 cup finely chopped carrots
1/4 cup red-wine vinegar
1 14-1/2-oz. can peeled tomatoes, chopped, with their juices, plus enough chicken or beef broth to total 3 cups
2 cups peeled and diced red or fingerling potatoes (3/4-inch chunks)
2 cups peeled and diced carrots (3/4-inch chunks
2 cups frozen pearl onions (don't thaw)
1/4 cup chopped fresh flat-leaf parsley

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