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Stracotto (Pot Roast) with Porcini Mushrooms Recipe

Stracotto (Pot Roast) with Porcini Mushrooms

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Average Rating:

Total Reviews: 141

Showing 41-50 of 141

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  • on January 09, 2012

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    This is the ONLY pot roast that I cook any more. I've had it in my repertoire since I first saw it on Giada's show, probably over 2 years ago. In fact, I keep a small packet of dried porcini mushrooms in my pantry all the time just for this recipe~!

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  • on January 08, 2012

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    It was so easy and smelled so good... indeed it tasted great. I had a couple of changes to make it fit my plans. I used a slow cooker and let it go for about 6 hours on low. I did the searing and veggie prep in a big cast iron skillet and let the rest happen in the cooker. I don't know what type of roast i had, so i wanted to be sure it had time to get tender.

    My local store didn't have porcini mushrooms, so I used baby bellas. I'm sure not the same result, but was good anyway. It was either that or drive 20 minutes further to the good store.

    For those of you who had blender explosion problems... you need to do that much quantity in a couple of batches. There has to be room left in the blender... not filled high.

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  • on January 01, 2012

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    My freind saw your xmas show and decided to make this for New Years and invited me. He borrowed my cast iron dutch oven and it was wonderful. Enjoyed by all. Meat was nice & brown outside and melt in your mouth tender inside. When I asked what to bring his wife said veggie. As another reviewer said she made Alton's Glazed (ginger ale carrots with this I did also. Great together.

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  • on January 01, 2012

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    The meat so tender and the sauce was delicious! I will make it again....thanks, Giada!

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  • on December 30, 2011

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    This got devoured on Christmas! I think my family got some on the walls and the ceiling, it went so fast. I made a huge portion, knowing my brothers never get home-cooked pot roast and they took all the leftover roast with them and left all the side dishes for us. This was by far the biggest hit and I have to make it again on Easter or I'm sure I'll never hear the end of it. Seriously, the very BEST pot roast ever!! Just ask my walls.

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  • on December 30, 2011

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    I made this for Christmas Dinner for my ethnic family and it was a hit! they are not adventurous with their food so its not easy to come up with a menu for them that is outside the norm but i was pretty confident going in they would like this and they did - they loved it! it is super easy, doesn't require much prep work which is great when you have kids. i cant rave enough. i ended up making about 7lbs of meat because i had a lot of people. i put in 1 1/2 cup of wine (red table wine with lots of tanins and about 3/4oz of porcini mushroom and more broth and i had tons of sauce to put over the meat - i could have kept the same measurements as the recipe called for and been fine too. i recommend this for any level cook who is looking to impress...Thanks Giada - you made me look great!

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  • on December 29, 2011

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    Made it tonight for the second time. Fantastic both times!! I only use half the meat called for (about a 2 1/2 pound roast, but keep all the other ingredients the same to get a good amount of gravy to pour over mashed potatoes. First time I followed the recipe exactly (except for the size of the roast I can see how some people may not have liked it as much as the general reviews show. Many roasts and stews call for a bit of a "tart" ingredient, usually in the form of something tomato. Especially if your wine isn't the most acidic, you might be missing this hint of tanginess on your tongue. Tonight I added a couple of tablespoons of tomato paste when I added the garlic, before deglazing with the wine. That made all the difference. So for anybody who thought that the recipe was good, but not quite the best pot roast ever, try just a little tomato paste.

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  • on December 29, 2011

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    I fixed this for dinner last night. Easy to do. Delicious. We loved it and will fix it again. Because there are just two of us, we had leftovers which will be dinner tomorrow evening!

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  • on December 26, 2011

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    This recipe is the bomb. I made it for my Christmas roast beast and it turned out great. Giada your recipes are fantastic and I hope to try others soon. Merry Christmas. Note: the left overs are great for an open face stracotto sandwich thanks.

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  • on December 25, 2011

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    I made this today for our Christmas dinner and it was incredible. You know it will be tender because of braising the beef. But the flavors were just amazing and all went so well together. The addition of the fresh rosemary and thyme at the end into the gravy is just spectacular. I followed this recipe as written and would not change a thing. I will say that the wine you put in is going to make a difference. Go with a deep rich Cabernet for sure. Don't change one other thing about this. Giana, this one was out of bounds! (All due respects to Guy

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