This classic Tuscan Pot Roast (known as Stracotto, which literally means “overcooked”) is found all over Tuscany in small trattorie. It’s delicious and will satisfy anyone’s hunger, especially on a cold Sunday afternoon in winter. Except, perhaps a hunger for more Tuscan Pot Roast! The porcini mushrooms in this dish add depth and texture, giving the gravy a true richness.

Tuscan Pot Roast Ingredients:

6 lb boneless beef chuck roast

1/2 cup olive oil

1 1/2 cup full bodied red wine (such as Chianti)

3-4 oz. dried porcini mushrooms

2 porcini mushroom bouillon cubes (imported from Italy; if you cannot find these use beef bouillon cubes) dissolved in 2 cups boiling water

Freshly ground pepper

Flour for dredging

Tuscan Pot Roast Directions:

This dish is best when cooked in a crock pot for 8-10 hours. If you do not have a crock pot, use a large Dutch oven and cook in a 350 degree oven for 4-5 hours.

In a large frying pan, heat the olive oil. Place the flour for dredging on a platter and grind the black pepper; mix. Dredge the chuck roast on either side until it is coated with the flour. Place in a frying pan until the roast is golden on both sides.

Transfer the chuck roast to the crock pot or Dutch oven.

In a small pan on the stove, soak the mushrooms in 1 cup of boiling water for 30 minutes. Drain the mushrooms and chop them. Pour the red wine, porcini mushrooms, and bouillon liquid over the chuck roast.

Scrape all the cooked flour remnants and the remaining olive oil from the sauté pan and pour over chuck roast as well. Cook 8-10 hours in a crock pot. Place the Italian Tuscan Pot Roast on a cutting board and cut into 1 inch squares. Serve in a large bowl with the porcini sauce.