Stracotto di Manzo (Italian Pot Roast)
la bella vita cucina
la bella vita cucina
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Ingredients

  • 7 minutes
  • 15 minutes
  • 2 ounces dried porcini mushrooms, reconstituted in 1 cup hot beef stock, then cut into ½" pieces 4 - 5-lb. boneless chuck roast 2 tsp salt (taste in the middle of cooking to determine if you want more salt added) 1 tsp pepper ¼ cup extra virgin olive oil carrots - 1 chopped and 6 - 8 sliced on the diagonal approximately 2"wide celery - 1 stalk chopped and 4 - 6 stalks sliced on the diagonal approximately 2" wide onions - 1 chopped into ½" pieces 1 container crimini (button) mushroom caps, not sliced 1 small jar sliced roasted red peppers, drained, use no more than ½ cup 1 small can artichoke hearts, drained, use no more than ½ cup garlic – 2 cloves sliced to insert into beef, 3 cloves minced to saute' in sauce 1 small 6 oz can tomato paste, using 3 Tbsp at first and then if necessary, the remainder after baking for a few hours. ½ cup Italian red wine 1 tall carton low-sodium beef broth/stock thyme - 3 sprigs minced, 2 sprigs of leaves for final seasoning sage - 1 tbsp freshly chopped basil – 1/3 cup finely chopped rosemary - leaves of 2 sprigs minced, 1 sprig of leaves for final seasoning 28-oz. canned whole peeled tomaotes, drained and crushed, preferably an imported Italian brand ½ cup Italian parsley, finely chopped

Instructions

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