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