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Special equipment: butcher's twine, immersion blender
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Cook's Note: Tie the thyme sprigs with butcher's twine to help remove the sprigs easily when you're ready to serve.
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Preheat the oven to 325 degrees F.
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Sprinkle the beef evenly with the salt, pepper and granulated garlic.
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Truss the roast with butcher's twine into a uniform shape.
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This will help the roast keep a uniform shape while it braises and make for more even slices.
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Place the porcini mushrooms into a bowl and cover with 2 cups simmering water.
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Set aside and allow the mushrooms to steep and absorb the water for 20 minutes.
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In a large Dutch oven over high heat, add the butter and oil.
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When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends.
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Remove to a plate.
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In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally.
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Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer.
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Stir in the tomato paste and combine.
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Deglaze with the beef stock and wine, scraping up any browned bits from the bottom.
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Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine.
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Add the savory and thyme.
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Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid.
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Add the beef and any juices from the beef back to the pot on top of the vegetables.
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Cover the pan with a tight fitting lid and place in the oven.
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Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes.
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Remove the beef and tent lightly with aluminum foil.
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Discard the thyme bundle.
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With an immersion blender, blend the vegetables until smooth.
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Adjust the seasoning with additional salt and pepper, to taste.
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Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy.
