Italian Pot Roast Recipe

Directions:

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.