Recipe

Stracoto With Porcini Mushrooms -- Italian Pot Roast Recipe

Add Step-by-Step Photos	Modelsmom / All my dishes 6 months, 2 weeks ago This recipe is courtesy of Giada Di Laurentis and Everyday Italian. I forgot to get the beef out of the freezer the night before, so I put the frozen roast into the slow cooker & let it go all day. It was SO good! I was going to use the leftovers in ... More Prep:15m Cook:210m Servings:6	Modelsmom
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Ingredients

1 (4-pound) boneless beef chuck roast

Salt and freshly ground black pepper

3 tablespoons olive oil

2 onions, sliced

6 garlic cloves, coarsely chopped

1 cup dry red wine

1 3/4 cups canned beef broth

1/2-ounce dried porcini mushrooms

1 large sprig fresh rosemary, plus extra for garnish

Directions

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.

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Comments

lunasea 6 months, 2 weeks ago said:
I've made this and it is phenomenally good! Thanks for the great post... =)

trigger 5 months, 3 weeks ago said:
What we would have this on Sunday, this meal made me always looked forward to Sunday's when we always made a roast of one type or another. Brings back memories of the good old days.

Michael

greekgirrrl 1 month, 1 week ago said:
Yum!!

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