Stracotto (Pot Roast) With Porcini Mushrooms

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1 (5-pound) boneless beef chuck roast

Kosher salt and freshly ground black pepper

1/4 cup olive oil, divided

2 onions, chopped

6 cloves garlic, crushed

1 cup red wine, such as cabernet sauvignon or pinot noir

1 (15-ounce) can low-sodium beef broth, plus extra, as needed

1/2 ounce dried porcini mushrooms

1 large sprig fresh rosemary, leaves removed and chopped

6 sprigs fresh thyme, leaves removed and chopped

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