Stracoto With Porcini Mushrooms -- Italian Pot Roast Recipe

How to make it

---

• Preheat the oven to 350.
• Pat the beef dry with paper towels.
• Sprinkle the beef generously with salt and pepper.
• Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat.
• Add the beef and cook until brown on all sides, about 15 minutes total.
• Transfer the beef to a bowl.
• Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes.
• Add the garlic and saute 1 minute.
• Add the wine and boil 1 minute.
• Stir in the broth and mushrooms.
• Return the beef to the pan.
• Bring the liquids to a boil.
• Cover and transfer to the oven.
• Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
• Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes.
• Meanwhile, spoon any excess fat off the top of the pan juices.
• Transfer the pan juices and vegetables to a blender and puree until smooth.
• Combine the sauce and rosemary sprig in heavy medium saucepan.
• Bring to a boil.
• Season the sauce, to taste, with salt and pepper.
• Cut the beef across the grain into 1/2-inch-thick slices.
• Arrange the sliced beef on a platter and garnish with rosemary.
• Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.