Stracotto

By fuzzygroup

Ingredients

• 1 boneless chuck-eye, seven-bone or top-blade roast, about 3.5 pounds (chuck eye is easiest to get)
• table salt and pepper
• 2 tbsp vegetable oil
• 1 medium onion chopped medium
• 1 small carrot, peeled and chopped medium
• 10 ounces white mushrooms cleaned and quartered
• 2 medium garlic cloves minced
• 2 tbsp sugar
• 1/2 cup chicken broth
• 1/2 cup beef broth
• 1/2 cup dry red wine
• 1 14.5 oz can diced tomatoes
• 1 tsp thyme
• 1 to 1.5 cups water

Preparation

Step 1

1. Adjust oven rack to middle position and heat to 300 degrees. Thoroughly pat roast dry with paper towels and sprinkle with salt and pepper.

2. Heat oil in large dutch oven over medium high heat until shimmering but not smoking. Brown roast thoroughly on all sides reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside.

3. Reduce heat to medium, add onion, carrot and mushrooms and cook, stirring occasionally until vegetables begin to brown, 6 to 8 minutes. Add garlic and sugar and cook until fragrant, about 30 seconds. Add chicken and beef broths, wine, tomatoes and juice and thyme, scraping bottom of pan with wooden spoon. Return roast and any juices to pot. Add enough water to come halfway up the side of roast. Bring liquid to simmer over over medium heat. Place large piece of foil over pot and cover tightly with lid. Transfer pot to oven. Cook turning roast every 30 minutes until fully tender and meat fork or sharp knife easily slips in and out, 3.5 to 4 hours.

4. Transfer roast to carving board and tent with foil to keep warm. Allow liquid in pot to settle for about 5 minutes then skim fat off surface with wide spoon. Boil over high head until reduced to 1.5 cups, about 8 minutes. Season to taste with salt and pepper.

5. Cut into 1/2" slices. Transfer meat to warmed serving platter and pour sauce and vegetables over it. Serve immediately.