Braised Italian-Style Pot Roast

INGREDIENTS

• One 5-inch sprig fresh rosemary
• 2 tablespoons arrowroot or cornstarch
• 1 tablespoon tomato paste
• Kosher salt and freshly ground black pepper
• 1/2 cup coarsely chopped carrot (1 medium-size carrot)
• 2 cups canned whole or crushed plum tomatoes
• One 2-pound piece shoulder of beef, bottom round, or pot roast
• All-purpose flour for dusting
• 5 tablespoons butter
• One 5-inch sprig fresh thyme
• 1 bottle (750ml) dry red wine
• Chicken broth or water as needed
• 2 juniper berries, crushed
• 1 1/4 cups coarsely chopped onion (1 medium-size onion)
• 1 cup coarsely chopped celery (about 2 stalks)
• 1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
• 5 fresh Italian, flat leafed parsley stems
• 1/4 cup dry red or white wine
• 2 dried bay leaves or 1 fresh bay leaf