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Red Wine Pot Roast with Porcini

    1 cup low-salt chicken broth or beef broth
    1/2 ounce dried porcini mushrooms
    1 (4 pound) boneless beef chuck roast, trimmed
    2 tablespoons extra-virgin olive oil
    1 large onion, coarsely chopped
    2 celery stalks with some leaves, cut into 1/2-inch-thick slices
    3 garlic cloves, smashed
    1 tablespoon chopped fresh marjoram plus sprigs for garnish
    1 28-ounce can whole peeled tomatoes, drained
    1 cup dry red wine

Preheat oven to 300F. Bring broth to simmer in saucepan. Remove
from heat; add mushrooms, cover, and let stand until soft, about
15 minutes. Using slotted spoon, transfer mushrooms to cutting board.
Chop coarsely. Reserve mushrooms and broth separately.

Sprinkle beef with salt and pepper. Heat oil in heavy large oven-
proof pot over medium-high heat. Add beef and cook until brown on all
sides, about 15 minutes total. Transfer beef to large plate. Pour off
all but 1 tablespoon drippings from pot. Place pot over medium heat.
Add onion and celery. Sprinkle with salt and pepper and saute until
beginning to brown, about 8 minutes. Add garlic, chopped marjoram,
and reserved porcini mushrooms; saute 1 minute. Using hands, crush
tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently
and scraping up browned bits from bottom of pot. Add wine; boil 5
minutes. Add reserved mushroom broth, leaving any sediment behind.
Boil 5 minutes.

Return beef and any accumulated juices to pot. Cover; transfer to
oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender,
about 1 1/2 hours longer. Transfer beef to cutting board; tent with
foil. Spoon fat from surface of juices in pot. Bring juices to boil;
cook until liquid is reduced to 4 cups, about 7 minutes. Season with
salt and pepper. Cut beef into 1/2-inch-thick slices. Transfer to
platter. Spoon juices over, garnish with marjoram sprigs, and serve.