Italian Pot Roast - cooking recipe

Ingredients

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

Preparation

Heat 1 cup beef broth. Add mushrooms and soak until softened.
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.
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.
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.
Transfer meat to a cutting board. Let meat stand 10 minutes before slicing.