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
Pour the wine into the skillet and stir to scrape up any browned bits, bring to a boil, and cook for 2 minutes; pour the liquid into the cooker. Agitate the porcini a bit to remove any sand, then lift them out of the soaking liquid and add them to the cooker. Strain the soaking liquid through a fine-mesh sieve into the cooker, leaving any sand in the bottom of the bowl. Cover and cook on low for 8 hours.
Using tongs or a slotted spoon, transfer the roast to a carving board. Thickly slice or pull apart into serving-size pieces and serve, spooning the porcini and some of the cooking liquid over the meat.
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