Italian Pot Roast

From Relish.com

POT ROAST Rule of Thumb:
The pot roasts we have included in our cookbook vary on cooking time and temperatures. It all depends on the amount of liquid (onions are an added source), the pot they are in, and your oven. Many old recipes had temperatures as high as 450º. This could be due to types of ovens, or a variety of things. Our Rule of Thumb is to check for liquid and doneness, once you pass the 1 hour time mark. You don't want it to dry out, BUT you DO want it to be fork tender and to fall of the bone, so to speak. "Keep you eye on your Thyme!"

If you love the flavor of mushrooms, this pot roast is for you.
Pancetta is “Italian bacon” and can be found in the deli section of the supermarket.
Serve over premade polenta, found in chubs in the supermarket.

I think it was Jennifer who found this in a magazine.
We tried it and fell in love. The polenta was delicious with it.

Ingredients

3 cups reduced-sodium beef broth, divided  
1 ounce dried porcini mushrooms (baby Bellas are also great) 
3 pounds chuck roast  
1 tablespoon chopped ham or pancetta  
1 onion, finely chopped  
1 carrot, finely chopped  
1 celery stalk, finely chopped  
3 cloves garlic, minced  
1/2 teaspoon salt  
1/4 teaspoon coarsely ground black pepper  
1 whole bay leaf  
1 tablespoon chopped fresh sage  
1/4 cup chopped fresh parsley  
3 tablespoons tomato paste  
3 cups dry red wine  
1 can (15-ounce) whole tomatoes, drained and crushed


Instructions

Heat 1 cup beef broth. Add mushrooms and soak until softened. (If using porcini)
Heat a large Dutch oven over medium-high heat.
Add meat and cook until brown on all sides.
Transfer meat to a plate and set aside.
Add ham, onion, carrot and celery to pan.
Cook, stirring, until onions are golden.
Add garlic and cook 1 minute.
Add salt, pepper, bay leaf, sage, parsley, tomato paste and wine.
Simmer until liquid is reduced by half, about 20 minutes.
Add meat, tomatoes, porcini mushrooms, mushroom soaking liquid and
remaining 2 cups of beef broth.
Bring to a simmer; cover and cook 2 1/2 to 3 hours, until meat is tender.
Turn meat over halfway through cooking time.
Transfer meat to a cutting board. Let stand 10 minutes before slicing.
Serve with vegetables and juice.