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1
Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes.
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2
Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth.
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3
Trim any hard bits from the mushrooms.
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4
Set aside the mushrooms and liquid separately.
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5
Season the beef with salt and pepper.
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6
In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking.
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7
Brown the beef on all sides, about 15 minutes total.
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8
Transfer the beef to a plate.
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9
Pour off browning fat.
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10
Add pancetta, onions, carrots, and celery, stirring, until they are golden.
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11
Add garlic and cook 1 minute more.
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12
Season lightly with salt and pepper.
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13
Stir in bay leaves, rosemary, parsley, and tomato paste.
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14
Add the wine and simmer until it is reduced by half, about 20 minutes.
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15
Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef.
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16
Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender.
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17
Turn the roast every 30 minutes or so.
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18
Transfer the meat to a cutting board and cover with aluminum foil to keep warm.
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19
Skim off any fat from the surface of the liquid.
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20
Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible.
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21
Discard the solids and return the strained sauce to the pot.
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22
Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid.
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23
Season with salt and pepper, to taste.
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24
Slice the roast and serve with the sauce and soft polenta.
