Beef Main Dish

Pot Roast with Porcini Mushrooms (Stracotto)

January 22, 2011

Ooo baby, have I been excited to share this recipe with you. This is what we ate for our Christmas dinner and was it ever a show-stopper. Pot Roast with Porcini Mushrooms (or Stracotto in Italian) tasted so delicious, I ate the leftovers for every single meal afterward for days and almost shed a tear when it was gone. The flavor is just killer. Whatever you’ve got planned for dinner tonight, forget about it and make this instead. You’re welcome.

Pot Roast with Porcini Mushrooms (Stracotto)

So, how’s it taste?

Obviously I loved every morsel of it. Simple ingredients, but each one packs a hefty punch. Onions, red wine, beef broth, mushrooms, and rosemary. Now this is how you eat beef. You’ll need a Dutch oven for this recipe and my mom graciously bought an awesome red one by Better Homes & Gardens (found at Walmart) for the occasion. It works on those stove tops that are flat glass and can go right into the oven with the lid as well. It takes about 3 1/2 hours to complete the dish, but the oven does most of the work for you. The result is a juicy, tender, succulent braised beef that you won’t soon forget. The pan juices and vegetables get pureed at the end to make a knock-out gravy. This beef would be great served over Herbed Cheese Polenta or any kind of potatoes.

Pot Roast with Porcini Mushrooms (Stracotto)

Ingredients:

1 (5-pound) boneless beef chuck roast
salt and freshly ground black pepper
2 tbsp. olive oil
2 onions, chopped
6 garlic cloves, coarsely chopped
1 cup dry red wine (I used cabernet sauvignon)
1 3/4 cups canned low-sodium beef broth
1/2 ounce dried porcini mushrooms
1 large sprig of fresh rosemary

Directions:

1. Preheat the oven to 350 degrees. Pat the beef dry with paper towels and sprinkle generously with salt and pepper. Heat the oil in a heavy 6-quart pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

2. Reduce the heat to medium. Add the onions to the same pan and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute for 1 minute. Add the wine and boil for 1 minute. 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. Braise until the beef is fork-tender, about 3 hours, turning the beef over halfway through.

3. 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 transfer to a blender), puree the pan juices and vegetables until smooth. In a medium, heavy saucepan, combine the sauce and rosemary sprig. Bring to a boil, then season the sauce to taste with salt and pepper.

4. Cut the beef across the grain into 1/2-inch thick slices and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

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  • Kevin January 26, 2011 at 10:27 pm

    Leah, I am making this…and you know I’m not just saying that. This looks delicious. I know I’ve said this before, but your new web site is absolutely awesome. Clean layout and the recipes and pics are great!