| 4 lb. beef eye of round |
| 4 oz. dried porcini mushrooms (optional) |
| 2 cups beef stock |
| 2 tbs olive oil |
| 2 tbs chopped pancetta (Optional) |
| 1 medium onion finely chopped |
| 1 medium carrot finely chopped |
| 1 stalk celery finely chopped |
| 3 cloves minced garlic |
| 2 bay leaves |
| 1 tbs chopped fresh rosemary |
| 1/4 cup chopped parsley, lightly packed |
| 3 tbs tomato paste |
| 5 cups red wine |
| 1 28 oz can whole tomatoes, drained and crushed |
| salt and pepper |
| Soak mushrooms in 1 cup of beef stock until soft. Strain the liquid through sieve lined with cheesecloth.Trim hard spots from mushrooms and set aside.Save liquid separately. Season beef with slat and pepper. Heat olive oil in large roast pan. Brown roast on all sides and transfer to warm plate. Pour off fat from pan. Add pancetta, if using, onions, carrots and celery to pan.Staute until onions are goldern, stirring often. Add garlic and cook an additional minute. Salt and pepper to taste, stir in bay leaves, rosemary, parsley and tomato paste. Add wine and bring to simmer. Simmer until mixture is reduced by half. Add the beef, tomatoes, mushrooms and mushroom liquie, if using, and beef stock to come up 2/3 the side of the beef. Bring to simmer, cover and cook for 2 1/2 to 3 hours until beef is tender. Turn roast two or three times during cooking. Transfer roast to platter and cover to keep warm. Skim off and fat from the liquid. Strain liquid, squeezing to get as much liquid as possible.Discard solids and return liquid to pot. Bring to boil, uncovered, to further reduce liquid. Season to taste. Slice roast and serve with sauce. |