Put oil, garlic, and herbs in a pot. Brown the roast on all sides. Then add the soaked and squeezed dried mushrooms.

Cut the slice of pancetta into strips, add it to the pot, and deglaze with white wine. Once evaporated, add water and close the pot. After 40-45 minutes from the whistle, the roast will be ready. Check the seasoning, and if needed, add salt and pepper. Let the sauce reduce.

Once cold, slice it, plate it, and garnish with mushrooms and pancetta.

Add the sauce reduction, garnish with rosemary, and serve.