Stracotto (Pot Roast) with Porcini Mushrooms

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Made this tonight in my new DUTCH OVEN ... It turned out INCREDIBLE...! I used Shitake Mushrooms and it turned out just AWESOME... My HUSBAND SAID THIS IS THE ONLY POT ROAST I SHOULD EVER MAKE... THANKS GIADA

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Made this tonight in my new enameled cast iron dutch oven (thanks wifey. Outstanding flavor and very easy to make. I was worried I over-rosemaryed it, but my 12 and 14 year olds loved it. I watched the salt as per a previous review. Will be making this again, maybe for the guys at the firehouse too.

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This recipe is fantastic! I made it for Christmas Eve dinner and got rave reviews from family and friends. After reading previous reviews, I limited the salt and I doubled the sauce to make sure I had enough gravy for mashed potatoes. The meat was perfectly tender and delicious, and the gravy was the best I've ever made. I used an inexpensive bottle of Pinot Noir and it did the job perfectly. Thanks Giada!

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it is christmas eve and this roast is in the oven right now!! very easy to make...and i have never smelled such a wonderful aroma coming from the kitchen!! it smells incredible.

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Absolutely wonderful! I've made roasts many ways and I would say this is the best and easiest. The gravy was delicious. I had a 3 pound roast so I reduced the cooking time to 2 1/4 hours and it came out perfectly tender. Left everything else the same. Husband and kids ate it up. Thanks for the great recipe!

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My husband and I prepared this dish for our dinner guest; we all loved it. We used the expensive brand of cabernet sauvignon wine. Like Giada said; if the wine tast good; it will be good in the roast.
We have plenty of wine left and will make this dish again. The flavors were outstanding; the gravy turned out perfect. Thanks Giada for such fantastic recipes. Anyone that tries this recipe; follow it to the "T". Don't substitute and you will love the flavors. We will never make pot roast any other way.

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Outstanding flavor to this roast. We found the gravy salty so I highly recommend that you limit the salt on the roast and use a salt free beef broth. The meat is so tender it really does melt in your mouth.

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LOVE. LOVE. LOVE this recipe! I will never make a pot roast any other way.

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Excellent Pot Roast! I made this for a dinner party of 13 people, doubled the amount of pot roast and we have very little leftover. This is such an easy dish and it can be prepared in advance, always love that. I too made the creamy, cheesy polenta from the same episode a perfect match with the roast. Preparations are easy, very few ingredients and can make ahead make this pot roast a winner.

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Outstanding recipe! I love the simplicity of the preparation, yet the depth of flavor that the porcinis add is superb. My only change was to add the sprig of rosemary whole, then I fished it out before serving, as I was afraid the rosemary would be too strong. I served this with the creamy polenta from the same episode and Ina's roasted carrots...what an incredible winter dinner. I will definitely be making this again. (Note- leftovers were even better with more developed flavors. Next time, I may make a day ahead if time allows.