Stracotto (Pot Roast) with Porcini Mushrooms

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This is a fantastic recipe! Make sure to use a chuck roast. The first time I made this, I used a bottom round roast and it came out dry. The second time I used the chuck roast and it was the most tender, delicious pot roast I ever had!

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This was amazing! I made it last night for 6 people, and they loved it! I bought a larger roast - 6 and half pounds - and cooked it an extra 25 minutes. I probably could have taken it out after 3 hours, but I was worried about under cooking it. I doubled the gravy, and I'm glad I did - everyone had thirds of it, and we have some left for the leftovers. This will be the only pot roast recipe I use!

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Excellent! To say this is delicious is an understatement!

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This was very good. I did it a little different. I just used beef broth instead of red wine because we do not like red wine. Used baby portobella's instead of the dried porcini's; couldn't find them. All in all, we liked it.

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Outstanding! I did make some additions - I added diced carrot and celery along with about 1T of tomato paste to the sauce before putting in the oven. I also used the fresh thyme at that point instead of at the end. Used my immersion blender to make the gravy. It was fab!!!

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Giada's recipe is easy to make and has simple ingredients that are so flavorful. The aroma of the roast while cooking made the kitchen smell amazing. I made the polenta as well which was perfect with the pot roast and the tasty gravy.

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This is sooo unbelievably good! You cannot believe how good this smells when it's cooking. I did put a little thickener to make the sauce a bit more like a gravy.

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This was the tastiest, most tender roast I have ever made. Rave reviews from my Christmas guests. It has become my go-to roast recipe1

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I liked the gravy the best. I doubled the porcini mushroom amount and next time will use 1 and 1/2 boxes unsalted beef stock instead of the regular type. I strained the porcini liquid through a coffee filter and added the mushroom juice to the sauce. I added chopped carrots. The gravy looked so pretty and tasty once done that I could not puree it. Pot roast, good for a snowy day here in Cleveland, Ohio

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I just made this tonight & am still thinking about the beef and sauce in my fridge... I want some more!!! Thankfully I have tons left and get to eat it for a few more days! This is a super easy & delicious recipe. This one is a keeper! The sauce was reducing so much during cooking that I had to turn the oven down halfway through the cooking time. My oven could be running high but just in case, I'm going to add more liquid next time so that I have a extra sauce. I'm glad to see that other reviewers have doubled the liquid with success. Please don't omit the porcini - there is no substitute for that glorious mushroom! You won't get the same flavor with anything else. I served it with her cheesy polenta & haricot vert with lemon zest. I finished the dinner with red-wine poached pears and it was an awesome meal.