Stracotto (Pot Roast) with Porcini Mushrooms

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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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The flavor is amazing!!! Wonderful, simple, basic recipe that I will use over and over. The gravy did explode in the blender...but, Christmas is coming so I think an immersion blender may be on the way. We had red potatoes with the skin on mashed with chopped up fresh parsley...red and green, very festive and with this gravy so much flavor. I did use quite a bit more thyme and rosemary than suggested.

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Excellent and the porcini mushroom sauce made for a more elegant appearance. Served with Alton Brown's ginger ale glazed carrots and whipped up some yukon gold potatoes with roasted garlic. We loved it! Would consider even for a casual dinner party.

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Wonderful! My husband and I both loved this dish. It had a wonderful flavor and oh so tender!

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Really tasty! My family has this quite often for Christmas dinner. I changed the meat to sauce ratio - we like to pour the sauce over polenta so I double the sauce ingredients and add a little more wine! Mmmm...

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YUM! Giada does it again! I only added extra broth to make more sauce. Like previous poster said you could drink the stuff! I had to put the liquid into a blender (no immersion blender and unfortunately it splattered all over my kitchen! It was totally worth the mess though. My hubby and I will be enjoying this for dinner for a few nights! I plan on serving it with garlic mashed potatoes. mmmm

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Awesome! I modified this a bit. Instead of mushrooms I used red pepers and used fresh purple basil. It was fantastic!

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This is good, but not as good as her spicy parsely roast beef. This is not a complaint. It still made me look like a good cook! Had to counter some of the wine with a little brown sugar. Had a smaller roast, and put in too much. Served with spinach, sweet potato casserole and corn bread. Delish!!!!! Thanks Giada.

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I made this last year for Christmas and it was a big hit. I will be making it again this year.

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Delicious! The meat is perfectly tender and the sauce is just amazing - best gravy ever. The dried mushrooms and wine add such depth and complexity, and the fresh herbs send it over the top. I look forward to making this again and again.