Italian-Style Pot Roast

3 to 4lb chuck roast
1 tsp of salt
1 tsp of fresh ground black pepper
2 oz. of dried porcini mushrooms
2 cups of beef broth
8 baby portabella mushrooms, cut in half
3 Tbls of extra virgin olive oil
3 Tbls of pancetta, chopped
1 yellow onion, sliced
4 carrots, cut into pieces
2 stalks of celery, cut into pieces
4 cloves of garlic, chopped
1 8 oz. of tomato paste
8 small white potatoes, cut in half
3 bay leaves
2 sprigs of fresh rosemary, chopped
6 cups of red wine
1 28 oz. can of whole tomatoes, crushed
1/4 cup of fresh flat leaf Italian parsley

PREPARATION
Season the roast with salt and pepper.
Soak the porcini mushrooms in 1 cup of hot broth for 30 minutes until they reconstitute.
Strain the mushrooms reserving the liquid.
Trim the stems of the porcini mushrooms.
Wash the portabella mushrooms with a damp cloth and cut in half.
In a large frying pan brown the roast on both sides.
Remove the roast and drain the fat from the pan
Sauté the pancetta, onions, carrots, celery, mushrooms and garlic in the olive oil for around 3 minutes.
Add the tomato paste and cook for 2 minutes.
Pre heat the oven to 350 degrees.
Place the pot roast in a roasting pan.
Add the vegetable mixture and potatoes to the pan.
Add the bay leaves, rosemary, wine, tomatoes, parsley and remaining beef broth.
Cook covered for 2 and a half to 3 hours turning the roast once.
Plate the beef surrounded with the vegetables and potatoes.

Note: Remove the bay leaves before serving.

Serves 4 to 6 people