Italian Pot Roast

• 3 cups beef broth, divided
• 1 ounce dried porcini mushrooms
• 3 lbs chuck roast
• 1 tablespoon chopped italian bacon
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 cup celery, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• ground black pepper
• 1 bay leaf
• 1 teaspoon sage
• 1/4 cup chopped fresh parsley
• 3 tablespoons tomato paste
• 3 cups dry red wine
• 1 (15 ounce) can whole tomatoes, drained and crushed

1. Heat 1 cup beef broth. Add mushrooms and soak until softened.
2. Heat a large Dutch oven over medium high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add Italian bacon, onion, carrot and cleery. Cook, stirring until golden.
3. Add garlic and cook 1 minute. Season with salt and pepper. Add Bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
4. Add meat, tomatoes, mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover and cook 2 to 3 hours or until meat is tender. Turn meat over halfway through cooking time.
5. Transfer meat to a cutting board. Let meat stand 10 minutes before slicing.

beef broth, porcini mushrooms, chuck roast, italian bacon, onion, carrot, celery, garlic, salt, ground black pepper, bay leaf, sage, parsley, tomato paste, red wine, tomatoes

Taken from www.food.com/recipe/italian-pot-roast-350479 (may not work)