Stracotto (Pot Roast) with Porcini Mushrooms Recipe

This Stracotto (Pot Roast) with Porcini Mushrooms is a real show stopper, perfect for a long, lazy Sunday lunch. It isn’t usually made with dried porcini mushrooms cooked directly in the broth—often they are soaked separately—but we’ve added them straight to the pot to infuse the beef with an incredible earthy depth. To make the sauce extra velvety, we blend the roasted vegetables right into the gravy instead of straining them out. Not traditional, maybe, but very delicious.

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Stracotto with Porcini Mushrooms Recipe Ingredients

• 1 (5-pound) boneless beef chuck roast
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil, divided
• 2 onions, chopped
• 6 cloves garlic, crushed
• 1 cup red wine (such as Cabernet Sauvignon or Pinot Noir)
• 1 (15-ounce) can low-sodium beef broth (plus extra as needed)
• 1/2 ounce dried porcini mushrooms
• 1 large sprig fresh rosemary, leaves removed and chopped
• 6 sprigs fresh thyme, leaves removed and chopped

How To Make Stracotto with Porcini Mushrooms Recipe

1. Prep and sear: Preheat the oven to 350°F (175°C). Pat the beef roast dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a heavy 6-quart Dutch oven over medium-high heat. Add the beef and sear until deeply browned on all sides, about 12 minutes. Remove the beef to a plate.
2. Sauté aromatics: Reduce the heat to medium. Add the remaining 2 tablespoons of oil and the chopped onions. Cook, stirring frequently, until the onions are tender, about 8 minutes. Add the crushed garlic and cook for 1 minute until fragrant.
3. Deglaze and build: Pour in the red wine and use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot. Stir in the beef broth and the dried porcini mushrooms.
4. Braise the beef: Return the beef to the pot and bring the liquid to a boil. Cover the pot with a tight-fitting lid and transfer it to the oven. Cook for about 3 hours, turning the beef halfway through and adding more broth if the liquid gets too low. The beef is done when it is fork-tender.
5. Rest the meat: Transfer the beef to a cutting board and tent loosely with foil. Let it stand for 15 minutes.
6. Make the sauce: While the beef rests, spoon any excess fat off the surface of the pan juices. Using an immersion blender (or transferring to a regular blender), purée the pan juices, onions, and mushrooms until smooth.
7. Finish and serve: Stir the chopped rosemary and thyme into the sauce. Simmer on the stove for 5 minutes. Season with salt and pepper to taste. Cut the beef into 1-inch pieces, arrange on a platter, and spoon the rich sauce over the top.

Recipe Tips

• The Porcini Punch: Dried porcini mushrooms are a flavor bomb. Unlike fresh mushrooms which release water, dried ones absorb the braising liquid and release a concentrated savory flavor that permeates the entire roast.
• Sauce Thickener: By pureeing the onions and mushrooms into the liquid rather than discarding them, you create a naturally thick, hearty gravy without needing flour or cornstarch.
• Fat Control: Don’t skip skimming the fat before blending. If you blend the fat into the sauce, it will become greasy and heavy rather than silky and rich.
• The Resting Period: Letting the meat rest for 15 minutes is crucial. If you cut into it immediately, the juices will run out onto the board, leaving you with dry meat.

What To Serve With Stracotto with Porcini Mushrooms Recipe

This Stracotto with Porcini Mushrooms Recipe is an Italian classic that demands a starch capable of holding the thick, mushroom-infused gravy. Creamy Polenta is the most traditional pairing, offering a soft corn base that complements the earthiness of the porcini. For a more familiar comfort food vibe, serve it atop a mound of Garlic Mashed Potatoes. To cut through the richness of the beef, a side of Sautéed Spinach with Lemon or roasted Green Beans adds a necessary pop of color and freshness to the plate. A glass of bold Barolo or Chianti is the perfect wine to sip alongside this hearty roast.

How To Store Stracotto with Porcini Mushrooms Recipe

• Refrigerate: Store the beef in the sauce in an airtight container for up to 4 days. The flavors will meld and improve significantly the next day.
• Freeze: This dish freezes exceptionally well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Stracotto with Porcini Mushrooms Recipe Nutrition Facts

• Calories: 620 kcal
• Fat: 38g
• Carbohydrates: 10g
• Protein: 55g

Nutrition information is estimated per serving.

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