Balsamic Pot Roast With Onions And Mushrooms

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1/2 ounce (about 1/2 cup) dried porcini mushrooms

1 14 1/2-ounce can beef broth

1 4- to 5-pound boneless chuck roast, neatly tied*

3 tablespoons coarse salt

1 teaspoon freshly ground black pepper

4 tablespoons olive oil

3 large yellow onions, cut into eighths

1 pound cremini mushrooms, cut in half (quartered if large)

4 cloves garlic, peeled and minced

1 tablespoon chopped fresh rosemary

1/2 cup balsamic vinegar

1 tablespoon sugar

2 tablespoons chopped Italian parsley

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