Stracoto E Porcini

This is the best roast i ever had. I found it on everyday italian by giada de laurentiis. It is definitely lip smacking good. Don't be afraid of the long instructions, it only looks like a lot of work.

Steps

Preheat the oven to 350f / 180c.

Rub beef generously with salt and pepper.

Brown on all sides in evoo in a dutch oven or other ovenproof pot for about 15 minutes total time.

Transfer beef to a deep plate or bowl.

Add a bit more olive oil to the pot and fry onions , adding the 1 tsp of salt until they are tender about 5 minutes.

Scrape up all the brown bits the meat left behind while onions are cooking.

Add the garlic and saut 1 minute.

Stir in the wine and boil 1 more minute.

Add the stock and porcinis and return beef to the pot.

Bring the sauce to a boil , cover and put the pot in the oven.

Braise about 3 hours , turning the meat at halftime.

Transfer the roast to a cutting board , tent with foil and let rest 15 minutes.

Discard excess fat off the top of the sauce , pour sauce into a blender and puree until smooth.

Pour sauce into a saucepan , add rosemary sprig and bring to a boil.

Season with salt and pepper to taste and remove rosemary.

Cut beef into slices , it sh.

Ingredients

boneless beef chuck roast, salt, pepper, onions, garlic cloves, dry red wine, beef stock, dried porcini mushrooms, fresh rosemary