Lidia's Insanely Delicious Italian Beef Roasted in Barolo Wine · Faith Middleton's Food Schmooze

Ingredients

• 5 pound boneless beef-roast ((flat-iron, chuck, or bottom round), trimmed of fat)
• 2 teaspoons kosher salt (plus more to taste)
• 1/3 cup extra virgin olive oil
• 2 medium onions (1 pound total, quartered)
• 3 carrots (large, peeled and cut into 2-inch chunks)
• 4 stalks celery (cut into 2-inch chunks)
• 6 cloves garlic (plump, crushed and peeled)
• 2 sprigs rosemary (fresh)
• 6 sage leaves (large, fresh)
• 1/4 teaspoon nutmeg (freshly grated)
• 1 teaspoon black peppercorns
• 1 cup porcini mushrooms (dried, loosely packed, rinsed)
• 2 bottles Barolo wine (750 milliliters each)
• 2 cups beef stock (or as needed (see note below))
• black pepper (freshly ground)