Italian Pot Roast

3 c. beef broth, divided
1 oz. dried mushrooms
1-3 lb. chuck roast
1 T. chopped pancetta or ham
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves minced garlic
1/2 t. salt
coarsely ground black pepper
1 bay leaf
1 T. shopped fresh sage or 1 t. dried
1/4 c. chopped parsley
3 T. tomato paste
3 c. red cooking wine
1-15 oz. can crushed tomatoes, drained

Heat 1 c. beef broth. Add mushrooms and soak until soft. Add all, including mushrooms to a crock pot. Cook on low for 8 hours, stirring every so often. Shred beef in juices.