Stracotto (Italian Pot Roast)

Ingredients:

1 5lb boneless beef chuck roast

2 T olive oil

2 onions, chopped

6 garlic cloves

1 1/2 cup dry red wine

2 1/2 cups beef broth

3/4 – 1 ounce dried porcini mushrooms

Instructions:

Preheat oven to 350

Spread salt and pepper generously on beef

In Dutch oven, cook til browned or med- high heat. About 12 mins Transfer beef to bowl

Add onions to pan ..sauté 5 mins. Add garlic sauté one minute

Add wine. Boil 3 minutes

Stir in broth and mushrooms.

Return beef to pan. Bring to boil

Cover pot and braise until beef is tender. 3 hours. Turn beef halfway

Transfer beef to plate, tent and let stand 15 minutes

Spoon off fat and transfer pan juices and Vegs to blender. Purée until smooth and reheat in saucepan if desired

Season with salt and pepper

Notes:

Choosing the Meat: Use a boneless beef chuck roast for this recipe. Chuck roast is well-suited for braising as it becomes tender and flavorful when slow-cooked.

Seasoning the Meat: Generously season the beef with salt and pepper before browning. This enhances the flavor of the meat and helps create a savory crust during searing.

Searing the Beef: Browning the beef in olive oil over medium-high heat adds depth and richness to the dish by caramelizing the meat’s surface. This step also develops the fond (browned bits) on the bottom of the pan, which contributes to the flavor of the sauce.

Building Flavor: Sautéing onions and garlic after browning the beef adds aromatic depth to the dish. Cooking the onions until they are softened and translucent helps release their natural sweetness, which complements the savory elements of the dish.

Deglazing with Wine: Adding dry red wine and boiling it for a few minutes helps deglaze the pan, incorporating the flavorful browned bits from the bottom. This step also adds acidity and complexity to the sauce.

Braising: Braising the beef in a mixture of beef broth and rehydrated dried porcini mushrooms infuses the meat with rich flavors. Covering the Dutch oven and cooking the beef low and slow (about 3 hours at 350°F or 175°C) ensures that the meat becomes tender and absorbs the flavors of the broth and mushrooms.

Resting the Meat: After braising, allowing the beef to rest tented with foil for 15 minutes ensures that the juices redistribute within the meat, making it more juicy and easier to slice.

Making the Sauce: Skimming off excess fat from the cooking liquid and vegetables before puréeing them in a blender creates a smooth and flavorful sauce. Reheating the sauce in a saucepan allows you to adjust the seasoning with salt and pepper to taste.

Final Seasoning: Taste the sauce before serving and adjust the seasoning with salt and pepper if needed. This final step ensures that the flavors are balanced and enhances the overall dish.

Serving: Slice the beef against the grain and serve it with the sauce spooned over the top. Stracotto pairs well with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Nutrition Information:

Nutrition Facts (Per Serving – assuming 8 servings):

Frequently Asked Questions:

What cut of beef is best for Stracotto (Italian Pot Roast)?

The best cut is boneless beef chuck roast.

It has enough marbling to keep the meat flavorful and tender during the slow cooking process.

How important is preheating the oven to 350 degrees?

Preheating is crucial to ensure even cooking. It allows the oven to reach the desired temperature before placing the roast inside, promoting proper browning and cooking.

Can I use other types of mushrooms instead of dried porcini mushrooms?

While porcini mushrooms add a distinctive flavor, you can experiment with other dried mushrooms.

However, be aware that it might alter the traditional taste.

Is it necessary to brown the beef before braising?

Yes, browning the beef enhances flavor by creating a caramelized crust.

It also adds richness to the dish.

How long should I braise the beef for optimal tenderness?

Braising for approximately 3 hours allows the collagen in the chuck roast to break down, resulting in a tender and succulent pot roast.

Can I substitute red wine with another liquid?

Red wine contributes unique flavors, but if you prefer, you can substitute with beef broth or a combination of broth and balsamic vinegar for acidity.

What’s the purpose of puréeing pan juices and vegetables?

Puréeing creates a smooth, flavorful sauce by blending the cooked onions, garlic, and mushrooms with the liquid.

It adds richness and body to the dish.

How do I adjust the salt and pepper to taste?

Seasoning is a personal preference. Taste the sauce after blending and gradually add salt and pepper, ensuring it suits your desired flavor profile.

Can I use a slow cooker instead of a Dutch oven for this recipe?

Yes, you can adapt this recipe for a slow cooker.

Brown the beef and sauté the vegetables on the stove, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Are there variations to this recipe for dietary preferences?

Absolutely. Adjust the ingredients to meet dietary needs, such as using low-sodium broth, reducing oil, or opting for leaner cuts of beef.