jglass
New member
I saw Giada make this the other day on her Christmas show. It looked good so I tried it with a few changes. I hate red wine so I subbed beef consomme for it instead. I had a whole head of roasted garlic cloves in the fridge I used in the recipe. I used my stick blender to blend the gravy after the roast was done. It is the best gravy I have ever tried! I cooked the gravy over low heat for about 15 min to reduce it and thicken. It is delish! I found the dried mushrooms at Krogers for $2.99. I was only able to find a 2 1/2 pound chuck roast.
Stracotto (Pot Roast) with Porcini Mushrooms
Ingredients
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
Directions
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, 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.
Cook's Note: The cooked pan juices and vegetables can also be pureed in a blender.
Stracotto (Pot Roast) with Porcini Mushrooms
Ingredients
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
Directions
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, 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.
Cook's Note: The cooked pan juices and vegetables can also be pureed in a blender.