Stracotto di Manzo (Italian Pot Roast)

Recipe Courtesy Sara Mouton

Show: Cooking LiveEpisode: Basics of Pot Roast

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
3 hr 45 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 3 hr 45 min
Total:: 4 hr 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 ounce dried porcini mushrooms
2 cups beef stock
Salt and pepper
1 (4-pound) beef eye of round
2 tablespoons olive oil
2 tablespoons pancetta, chopped
1 finely chopped onion
1 finely chopped carrot
1 finely chopped celery stalk
3 cloves garlic, minced
2 bay leaves
1 tablespoon chopped fresh rosemary
1/4 cup tightly packed parsley leaves, chopped
3 tablespoons tomato paste
5 cups red wine
1 (28-ounce) can whole tomatoes, drained and crushed

Directions

Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately.

Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes.

Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so.

Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta.

Next Recipe

More recipes? Try these recommendations:

Similar Recipes

All About…

Comments & Reviews

recipe Stracotto di Manzo (Italian Pot Roast)
Barbara Burleson, TX 09-07-2009
Flag

Delicious
Rated: 5 stars out of 5

This is a very tasty recipe. I did not have any pancetta, so I used center cut bacon instead. My family really loved the... tenderness of the roast and the flavor of the sauce.Read more
recipe Stracotto di Manzo (Italian Pot Roast)
Tara nononononno, NY 05-06-2009
Flag

Not Too Bad
Rated: 4 stars out of 5

It was great w/ dill carrots. I used herbs de provence instead of buying all the fresh herbs (although i had parsley) i also... seasoned the beef w/ the herbs before i seared it. it was cooked to medium (i HAD to :( b/c my boyfriend doesn't know it should be med. rare) in about 2 hours and the sauce was fabulous and abundant. i will try to make a soup w/ it like someone suggested and am looking forward to using it somehow. overall this wasn't bad at all. Read more
recipe Stracotto di Manzo (Italian Pot Roast)
Deedie Baytown, TX 05-02-2009
Flag

Fabulous
Rated: 5 stars out of 5

I have made this a couple of times and LOVE it. I do not remove the veggies (cause I love the contrast of texture and... flavor). The first time I served it with roasted Rosemary Potatoes and the second time I served it over egg noodles, both were fabulous. I have given this receipe to a couple of friends and one of them made it with beef short ribs and he raved about it also. Read more
recipe Stracotto di Manzo (Italian Pot Roast)
Renae Snyder, TX 04-12-2009
Flag

Great Pot Roast
Rated: 5 stars out of 5

I made it for Easter. It was a real hit with my large group. Will make again. It was great flavor change from the normal... pot roast I prepare.Read more
recipe Stracotto di Manzo (Italian Pot Roast)
RACHEL Horseheads, NY 01-12-2009
Flag

Eh...so so.
Rated: 3 stars out of 5

I had such high expectations for this recipe, especially after reading the reviews. I used the exact ingredients and... followed the recipe to a T. It was pretty bland and lacked flavor.Read more
recipe Stracotto di Manzo (Italian Pot Roast)
Leslie Henderson, NV 11-06-2008
Flag

This recipe has been changed from Original
Rated: 5 stars out of 5

I have used the Stracotto recipe for a couple of years and it is wonderful-that being said-this recipe is NOT the original... from the show. There have been several changes. For one, the original cooked the roast in the oven in a big dutch oven. There was no soaking of mushrooms ahead of time, no pancetta. I follow the original recipe which does not remove any of the veges. You just use your boat motor to puree' it into the most wonderful, thick gravy ever. I also used a lean boneless chuck, which I believe she used on the show instead of eye of round.Read more