Name: Red-Wine Pot Roast with Porcini
Yield: Makes 6 Servings
Ingredients: 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

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