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Stracotto (Pot Roast) with Porcini Mushrooms Recipe

Stracotto (Pot Roast) with Porcini Mushrooms

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (142)

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Average Rating:

Total Reviews: 142

Showing 21-30 of 142

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  • on August 31, 2012

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    Made this as an Xmas dinner last year & it was great! Served it with polenta. I think I will try to cook it in the crock pot next time.

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  • on August 28, 2012

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    I've cooked this roast 4 times now, and my family refuses to eat it prepared any other way! Adding the fresh herbs at the end provides an amazing amount of flavor. I just took this as part of a meal to a grieving family from my church...because you just want to give people the best at a time like this.

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  • on August 13, 2012

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    My family loved this recipe!! Instead of using the oven I cooked the meat in my crock pot for 4 hours. It was absolutely delicious! The meat came out so moist it completely fell apart before it was time to cut it. I also add fresh mushroom after making the sauce. I'm adding this recipe to my favorites!

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  • on July 13, 2012

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    I Can't wait to try again this has to be the best pot roast I have ever tried. In fact I'm cranking up the air conditioner and making it tomorrow for my guest.
    Thanks for sharing!!!

    Nana in CT.
    July 13, 2012

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  • on May 15, 2012

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    Spot on. No changes necessary. My husband requests this meal often. Thanks!

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  • on April 09, 2012

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    Amazingly wonderful! I've made this recipe two or three times always with beef but this time, for Easter, I used a boneless leg of lamb. I also added fresh mushrooms with the dried porcini and after blending I added still more fresh mushrooms with the herbs. Super tender! My husband is still thanking me for the wonderful meal. Thank you Giada!

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  • on April 02, 2012

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    Absolutely delicious! I made this twice and both times it was awesome. I don't puree the mushrooms. Oh, and I used fresh Crimini instead of dried Porcini.

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  • on March 25, 2012

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    This recipe is great. The sauce is soooo good make sure you make extra it would make even a leather show taste amazing. The only thing is that I don't think it needs 3 hours to cook. The last 3 times I made it I took it out after 2 hours.

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  • on February 11, 2012

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    This roast was absolutely fabulous! Delish is the word. Made it for our New Year's party for 6 friends. Meat came out so moist it completely fell apart when it was time to cut it. I added some flour to the gravy to thicken it up a bit. I also cut up some carrots and put them right ontop the roast about an hour before I was ready to pull it out. The carrots were so flavorful just from the aromatics! Every one sat at the table in silence because they were too busy eating! Thanks Giada! I'm making it again for Valentine's Day!

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  • on February 10, 2012

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    Easy. Finger licking delicious. Luv, Luv, Luv.

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