Stracoto With Porcini Mushrooms -- Italian Pot RoastFrom modelsmom 7 years ago
- 1 (4-pound) boneless beef chuck roast shopping list
- salt and freshly ground black pepper shopping list
- 3 tablespoons olive oil shopping list
- 2 onions, sliced shopping list
- 6 garlic cloves, coarsely chopped shopping list
- 1 cup dry red wine shopping list
- 1 3/4 cups canned beef broth shopping list
- 1/2-ounce dried porcini mushrooms shopping list
- 1 large sprig fresh rosemary, plus extra for garnish shopping list
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.
The Cookmodelsmom Worcester, MA
The Rating4 people
Another winner!valinkenmore in Malott loved it
Yum!!greekgirrrl in Huntington Village loved it
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.
Michaeltrigger in loved it
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