Stracotto (Pot Roast) with Porcini Mushrooms

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I have made this recipe many times over the years and it is excellent. I actually use this to make braised beef cannaloni also but I am writing to make a commment to passthepeas review. Despite the face that we all have different tastes I do appreciate that if you did not care for the recipe that is fine but yes your changes do make a different. Useing fresh portabello mushrooms is not going to give you the favore that the dried porcini mushrooms will, that is why, I believe yours lacked flavor also not using the wine (which I understand people do not like wine or cannot drink italso does make a difference. There really is not a subsitute for wine and it just that a subsitute. But you could use Red Grape Juice (not sparkling with a splash of vinegar. I am not critizing you I am just offering a reason why you might not have like the dish so much.

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I've made the recipe at least 8 times, even once with butterflied lamb. And it's been excellent every time. I've been asked for the recipe each time that I've made it for guests. And when my friend hear how simple it is they think I've witheld a few ingredients. It has a deep and rich flavor.

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I made this Pot Roast and let me tell you talk about yummy, Do you'reself a favor make this pot roast, I promise you will not be disapointed.

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This recipe was excellent. Also, since the mushrooms cook in liquid for 3 hours, there was no need to reconstitute them at all. They were very soft and melted away when blended to make the gravy.

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I read through this recipe and felt like it was missing one direction. The dried porcini mushrooms must be reconstituted before you can use them. I did this and then instead of using 15 oz of beef stock, I used the strained liquid from the mushrooms and the required amount of stock to make up the 15 oz of stock. This gave the gravy a lovely deep mushroom flavour. We really enjoyed this recipe, tasty and really quite simple.

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I made this meal for my family and it was a huge hit! My entire family and Mother In Law kept raving about it...thanks for another amazing meal Giada!!

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I had everything but the mushrooms, so I added a can of cream of mushroom soup...it's was amazingly good! I will use the soup for now on...

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This recipe ROCKS! This was one of many options for my family and holiday guests. Family and guests were very pleased with this product. Very low maintenance! Sear, saute, and finish in the oven. Allows time for family and friends....ENJOY!

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This was my first time making pot roast. Although, it was good, and I would make it again, I can tell this won't be a go-to crowd-pleaser. It's good, but it's not impressive. I used regular beef broth (not low-sodium, and I'm glad I did because I think it would have been lacking flavor if I did. You can use any type of mushrooms. I used portabella. I used sparkling red grape juice with 1 TBSP of red wine vinegar to substitute for the red wine. (Really, food network hosts need to make more suggestions for substituting wine!. I couldn't find a 5 lb roast, so I used 2 2.5 lb roasts and cooked it at 325 degrees for 2.5 hours. I added 2 bay leaves and the rosemary and thyme to the meat while it was cooking. Good, but I would love some more flavor. & i feel entitled to give this a rating because i used all the same flavors. Only thing I changed was alcohol substitute, bay leaves, and type of mushrooms.

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This is the third tme I've made this. It is delicious and very easy to make.I love easy one pot meals that I can just throw together. It's a great Sunday meal after a football game!