By Liana Krissoff
Dried mushrooms give this basic pot roast even more deep, roasty flavor; you can substitute dried shiitakes, if you’d like, or leave them out altogether and add a good beef stock to the slow cooker instead of the soaking water.
In a small bowl, cover the porcini with hot water and let soak for 15 minutes.
Meanwhile, season the roast with about 1½ teaspoons salt and pepper to taste. In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add