You can treat it like a pot roast, braise on the stove or in the oven. It will take longer than a chuck roast due to thickness. I always slice thin. What about doing it this way.... Stracotto di Manzo 1 ounce dried porcini mushrooms 2 cups beef stock Salt and pepper 1 (4-pound) beef eye of round 2 tablespoons olive oil 2 tablespoons pancetta, chopped 1 finely chopped onion 1 finely chopped carrot 1 finely chopped celery stalk 3 cloves garlic, minced 2 bay leaves 1 tablespoon chopped fresh rosemary 1/4 cup tightly packed parsley leaves, chopped 3 tablespoons tomato paste 5 cups red wine 1 (28-ounce) can whole tomatoes, drained and crushed Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so. Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta. Recipe Courtesy Sara Mouton Show: Cooking Live Episode: Basics of Pot Roast (Italian Pot Roast) Here's another that I saved a while back BRAZILIAN POT ROAST Posted by Ruthanna on CF 3\-4 lb. lean beef roast (round or rump is good) 1 tsp. salt 2 Tbs. lemon juice 2 slices bacon 1 clove garlic, minced 2/3 cup chopped onion 1/4 cup chopped parsley 4 whole cloves 1/2 tsp. ground cinnamon 1/2 bay leaf 1 tsp. sugar 1 cup canned diced tomatoes and juice 1 cup orange juice Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork\-tender. Nancy

Here's how I make mushroom soup. 1 pound of mushrooms, I usually use half white button and 1/2 baby bellas. 1 yellow onion 4 T butter 4 T flour 1 qt chicken broth 3 oz cream cheese, 1 cup half and half (or milk) 3 Tablespoons dry sherry wine Salt and pepper to taste. Finely chop 8 oz...half...or the mushrooms and the onion. Slice the other 8 oz of mushrooms. Sautee the chopped mushrooms and onion in the butter, when most of the moisture has been cooked out, sprinkle in the flour and over low heat, whisking constantly, add the chicken broth. cover and simmer 30 to 40 minutes, stirring occasionally. Cut the cream cheese into bits and add to the soup, whisking to melt the cheese into the soup ( some store brands of cream cheese never seem to melt and will stay in hard globs, Philadelphia cream cheese always smooths out easily) Add the cream or milk, re heat to serving temperature (do not boil!) add sherry taste for seasoning ( I add no salt, I find the broth is salty enough) I like a generous amount of fresh ground black pepper, and serve. Linda C

I find that potatoes absorb all the flavor and leave the meat bland. I cook them separately. I don't add any fat to the pan but put the meat in the very hot pan, let it sear and turn it when it releases. If you leave it alone until it is ready to release you will be able to turn it without tearing the browned bits off. Sear all sides then add chopped onion, several cloves of crushed garlic, herbs and carrots if you like them. I often add either fresh Italian plum tomatoes or a can of whole tomatoes, in which case my herbs will be thyme and oregano. Cover and simmer for an hour or more. Cool the meat completely in the fridge. Remove from pan and slice across the grain, return slices to pan, cover slices with the gravy, cover with tight lid and simmer for another hour. Slicing the cold meat and returning to simmer guarantees a tender, not stringy pot roast. You can cook pot roast without adding any liquid. After searing and adding the herbs and aromatics cover tightly and cook over low heat. The meat will release its own juices.You can adjust seasonings according to your own tastes. There is nothing in the world like a well cooked, tender pot roast and there are many ways to accomplish it, but slicing against the grain is essential. I don't know why. This I learned from my mother in law and I have never seen it to fail.

I made this last night using porcini mushrooms. Small amount but the porcini powder gave it such great flavor! and you can sprinkle the powder on other things as well. Mushroom and Wild Rice Soup 1/2 teaspoon coarse salt, plus more for seasoning 1/2 cup wild rice 3 teaspoons olive oil 1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces Freshly ground pepper 1 tablespoon unsalted butter 3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced 1 tablespoon Porcini Powder 1/2 cup sherry or Madeira 3 tablespoons soy sauce 6 cups chicken stock 2 tablespoons heavy cream 1 tablespoon finely chopped fresh, flat-leaf parsley In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside In a large saucepan, heat half the oil over medium-high heat. Add half th mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat wit remaining oil and mushrooms. Reduce heat to medium-low. Melt butter; add leeks. Cook, stirring, until softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add sherry and soy sauce; cook 1 minute more. Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return turn to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning, and serve. PORCINI POWDER (1/3 cup) 1 ounce dried porcini mushrooms In a spice mill or coffee grinder, pulse porcini to a fine powder. Store in an airtight container at room temperature. "Martha Stewart Living - September 2003"