Red-Wine Pot Roast with Porcini

INGREDIENTS

• 3 garlic cloves, smashed
• 1 tablespoon chopped fresh marjoram plus sprigs for garnish
• 1 large onion, coarsely chopped
• 1 cup dry red wine
• 2 celery stalks with some leaves, cut into 1/2-inch-thick slices
• 2 tablespoons extra-virgin olive oil
• 1 28-ounce can whole peeled tomatoes, drained
• 1 4-pound boneless beef chuck roast, trimmed
• 1 cup low-salt chicken broth or beef broth
• 1/2 ounce dried porcini mushrooms