Stracoto E Porcini

• 4 lbs boneless beef chuck roast
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 onions, sliced
• 1 teaspoon salt
• 5 garlic cloves, coarsely chopped
• 1 cup dry red wine
• 1 34 cups beef stock or 1 34 cups beef broth
• 1 ounce dried porcini mushrooms
• 1 -2 sprig fresh rosemary, plus
• extra fresh rosemary, for decorating

1. Preheat the oven to 350F/180C.
2. Rub beef generously with salt and pepper.
3. Brown on all sides in EVOO in a Dutch Oven or other ovenproof pot for about 15 minutes total time.
4. Transfer beef to a deep plate or bowl.
5. 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.
6. Scrape up all the brown bits the meat left behind while onions are cooking.
7. Add the garlic and saute 1 minute.
8. Stir in the wine and boil 1 more minute.
9. Add the stock and porcinis and return beef to the pot.
10. Bring the sauce to a boil, cover and put the pot in the oven.
11. Braise about 3 hours, turning the meat at halftime.
12. Transfer the roast to a cutting board, tent with foil and let rest 15 minutes.
13. Discard excess fat off the top of the sauce, pour sauce into a blender and puree until smooth.
14. Pour sauce into a saucepan, add rosemary sprig and bring to a boil.
15. Season with salt and pepper to taste and remove rosemary.
16. Cut beef into slices, it should be fork-tender, arrange on serving platter and top with a bit of sauce.
17. Garnish with extra rosemary and pour the left over sauce into a saucier/gravy boat.
18. Best served with potatoes.

boneless beef chuck roast, salt, pepper, onions, salt, garlic, red wine, beef stock, porcini mushrooms, rosemary, rosemary

Taken from www.food.com/recipe/stracoto-e-porcini-103159 (may not work)