Pot Roast with Porcini Mushrooms

Ingredients

• Olive oil – 3 tablespoons.
• Italian plum tomatoes – 1 no. (28 ounce can; they should be crushed by hand).
• Yellow onion – 1 small no. (It should be finely chopped).
• Granulated sugar – 1 teaspoon.
• Black pepper – to taste (freshly ground).
• Kosher salt – to taste.
• Dried oregano – 1/2 teaspoon.
• Garlic cloves – 3 nos. (They should be minced).
• Fresh basil leaves – 1/4 cup. (It should be loosely packed and torn by hand).
• #Pot roast with porcini mushrooms#
• Large carrots – 3 nos. (They should be peeled and cut into large chunks).
• Boneless chuck roast – 1 no. (4-pound)
• Large onion – 1 no. (It should be diced).
• Porcini mushrooms (dried) – 1/2 cup.
• Red wine – 1 cup. (You can use Merlot or Chianti).
• Black pepper – to taste. (Freshly ground)
• Canola oil – 3 tablespoons.
• Beef stock – 1 cup. (It should be low in sodium).
• Garlic cloves – 4 nos. (They must be minced).
• Fresh rosemary sprigs – 2 nos.
• Celery stalks – 4 nos. (They need to be diced).
• Pearl onions – 1 cup. (Frozen and thawed)
• #Polenta#
• Unsalted butter – 4 tablespoons.
• Whole milk – 1 cup.
• Polenta – 1 1/2 cups. (You can use coarse cornmeal).
• Parmigiano Reggiano – 1/2 cup. (Freshly grated)