Porcini Mushroom Pot Roast

Start this pot roast recipe in a deep sauce pan but then it goes into a crock pot for easy no fuss cooking.
The pureed ingredients make a delicious gravy.

Ingredients:
4LB bottom round beef roast or a similar beef cut
Salt & Pepper
3 TBLS olive oil
2 med onions, sliced
4 cloves garlic, chopped
1 cup dry red wine
2 cups beef broth, I use low sodium
1/2oz – 1oz dried Porcini mushrooms(usually in a bag hanging on a rack in the produce aisle)
1 large sprig fresh rosemary

Directions:
Pat the meat dry and sprinkle well with salt and fresh ground pepper. Heat in a deep sauce pot 2 of the TBLS of oil. Brown the meat well on all sides. Remove the meat and place it in a crock pot, set aside. Add the remaining 1 TBLS oil and the onions, scrapping the brown from the pan until the onions are tender. Add the garlic for one minute then add the wine. Boil for about a minute and add the broth and mushrooms. Pour the boiled ingredients into the crock pot with the meat. Cover and cook on hi for 3-4 hours. Or you can cook covered in the oven for the same time at 350.
Remove the beef from the crock pot and cover on a plate. Spoon off any excess fat from the juices. Use a submersible or a regular blender to puree all the juices. Be sure not to fill the blender more than half way as hot ingredients expand. Pour puree into a sauce pot add the rosemary and simmer for about 10 minutes, this will make your gravy. Season with salt and pepper to taste. Slice the meat and top with gravy for serving.