Lay 6 bacon slices on a large cutting board. Sprinkle with salt, pepper, garlic, and parsley.
Cut 6pieces of meat from the chuck that are about 2 by 3 inches in size. Lay each piece, lengthwise, on the bacon slices. Fold bacon around the meat and tie like a package. Place in a non-metal flat dish. Cut remainder of beef into chunks. Add to dish. Pour marinade of wine, oil, and Cognac into the dish. Let the meat marinate 3 hours.
Put 3 bacon slices into the bottom of a casserole. Peel carrots. Cut on the diagonal into ⅛-inch thick slices. Put on top of the bacon. Peel onions. Cut into ⅛-inch-thick slices and separate into rings.
Put the beef packages on top of the carrots and the pieces of beef around the packages of meat. Add the onion rings and mushrooms. With a fork, mash the tomatoes, discarding the tough stem end. Add tomatoes to casserole. Add pieces of pork shoulder and tuck olives down into the tomatoes. Add bay leaves, parsley, and thyme. Add the marinade liquids. Bring to a boil on top of the range. Cover with foil and press the casserole lid into the foil to close the casserole tight. Braise in a 350-degree oven for 15 minutes. Reduce heat to 300 degrees and cook another 2½ hours.
Discard bay leaves, parsley, and thyme branch if used. Put meat packages on serving platter. Remove strings without damaging the packages. Place the packages along center of platter. Put meat pieces and vegetables around them. Skim fat from surface of liquids and discard. Spoon sauce over the meat. Add boiled potatoes to the serving platter if you wish and serve with French bread. This sauce is great for “dunking.”