Sprinkle the roast with salt and pepper, and sear on all sides in the oil in a large pot. Remove to a plate. Deglaze the pot with the merlot. Add the carrots, celery, onions, tomatoes, chicken stock, oregano, bay leaves and porcinis. Return the roast to the pot. Bring to a simmer and cook for 3 1/2 hours.
Transfer the liquid from the pot to a blender; blend to make the sauce. Season with salt, pepper and sugar. Return the sauce to the pot and keep warm.
Slice the roast and add it to the sauce to warm up.
To build the sandwich: Put 3 slices of beef on a Bun. Top with some avocado slices and Fried Onions.
Mix the flour, salt, sugar, yeast, milk and water with an electric mixer for 5 minutes. Let rest for 45 minutes.
Portion the dough into 4.5-ounce pieces and roll into balls. Let rest for another 45 minutes.
Bake at 400 degrees F for 9 minutes.
Fill a heavy put with 2 inches of oil and heat to 350 degrees F.
Season the red onions with salt and pepper, then toss in flour to coat. Fry the onions until crispy, about 5 minutes. Drain on paper towels.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.