Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pat beef dry with paper towel. Season all over with 1 tsp (5 mL) each salt and pepper. Heat half the oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster; brown beef, turning until browned all over. Transfer to a plate.
Add remaining oil to pot. Add sliced mushrooms, onion, garlic, rosemary and remaining salt and pepper. Cook, stirring often, for 5 to 8 minutes or until starting to soften and brown. Stir in tomato paste; cook, stirring, for 2 minutes or until deep red. Pour in wine and simmer, stirring and scraping up browned bits from bottom of pot, for 3 to 5 minutes or until reduced by half. Stir in diced tomatoes, broth, dried mushrooms and bay leaves; bring to a boil.
Return beef and any accumulated juices to pot; nestle beef in sauce to ensure it is covered in liquid. Cover and cook in preheated 325°F oven for about 3 to 3½ hours or until meat is fork-tender.
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Skim fat from sauce and remove bay leaves; discard.
Meanwhile, cook noodles according to package directions; drain. Toss cooked noodles with half the sauce and the parsley in a large bowl until well coated.
Carve roast across the grain into thin slices and arrange over noodles, top with remaining sauce. Sprinkle with Parmesan cheese.