Stracotto (Pot Roast) with Porcini Mushrooms
I served this delicious pot roast on day one, as Food Network cooking star Giada De Laurentiis suggests, with a cheesy polenta. The next day, I chopped up the leftovers and sprinkled them along with cheese, chopped fresh tomatoes, pickled jalapenos, onion and a little salsa on a bed of tortilla chips. Five minutes under the broiler and, voila, pot roast nachos!
- 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
- 15-ounce can 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 oven to 350 degrees.
Pat beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Add beef and cook until browned on all sides, about 12 minutes. Remove beef and set aside.
Reduce heat to medium. Add remaining oil and onions. Cook, stirring frequently, until tender, about 8 minutes. Add garlic and cook 1 minute. Add wine and scrape up brown bits clinging to the bottom of the pan. Stir in broth and mushrooms. Return beef to pot and bring liquid to a boil. Cover pot and transfer to oven. Cook until meat is fork-tender, about 3 hours, turning beef over halfway through and adding more broth, as needed.
Transfer beef to cutting board, tent with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend plan juices and vegetables until smooth. Add rosemary and thyme. Bring sauce to a simmer and cook for 5 minutes. Season with salt and pepper to taste.
Cut beef into 1-inch pieces and place on platter. Serve with sauce on top or on the side.
Serves 8 to 10.
— Giada De Laurentiis, “Giada at Home”