Stracoto with Porcini Mushrooms

Stracoto, Italian-Style Pot Roast


To me, nothing says “yum” better than a good ol’ hunk of meat. It fills your belly and leaves you satisfied. After watching “Giada’s Family Christmas” on Food Network, I made a mental note to make stracoto, which is an Italian-style pot roast, as soon as possible. Once I did, I was NOT disappointed! Even my husband, who tends to be wary of new recipes, absolutely loved this one. The meat was fall apart tender, the flavors were bold, and the sauce was thick and rich. Stracoto will be my “go to” pot roast recipe from now on.



This recipe calls for beef chuck roast, so please make sure to use just that. Don’t substitute, I beg of you. Don’t use bottom round roast or anything else just because it was sitting in your local supermarket. Chuck is a fairly inexpensive cut of meat. If your local butcher or supermarket doesn’t have it at the time, then go elsewhere or hold off on this recipe all together! A nice piece of chuck is what makes the difference between a delicious pot roast and a dry hunk of beef. Trust me, I’ve been there. You can ask my husband! ::rolls eyes::


Check out that marbling! Isn't it beautiful? ::swoon::


Once you’ve browned your roast and have gotten through the first few steps of this easy recipe, you can pop this baby in the oven and forget about it till later. After a few hours, you’ll have a tender pot roast ready to “wow” your dinner guests. Serve it with simple mashed potatoes or creamy polenta, a side salad, and dinner is done!




Stracoto (Italian-style Pot Roast) with Porcini Mushrooms

adapted from Giada De Laurentiis
yields about 6 to eight servings



What you’ll need:

1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped


Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.

Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender (or regular blender), blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.

Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. Enjoy!

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