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If you’re looking for a comforting family dinner that mostly cooks itself, this slow cooker stracotto is a lovely one to have in your recipe box. Stracotto is simply the Italian name for pot roast, and this version — adapted from a Giada De Laurentiis recipe — layers in dried porcini mushrooms and tender carrots for a deep, savoury sauce. Pop it in the slow cooker in the morning, and by dinnertime you’ll have fall-apart beef in a rich, velvety gravy that’s perfect served over egg noodles or mashed potatoes.
It’s an easy one for busy weekdays or lazy Sunday dinners — most of the work happens in the first 20 minutes, then the slow cooker takes over.
Serves 6
Ingredients
- 1 x 2 kg pot roast
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 onions, sliced
- 6 garlic cloves, coarsely chopped
- 250 ml dry red wine
- 400 ml beef stock
- 15 g dried porcini mushrooms
- 1 bunch carrots, peeled and halved if large, cut into 3-inch pieces
- Egg noodles or mashed potatoes, to serve
Method
1. Pat the beef dry with paper towels, then sprinkle it generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the beef and cook until browned on all sides, about 15 minutes total. Transfer the beef to the slow cooker.
3. Add the remaining tablespoon of oil to the pan. Add the onions and sauté for about 5 minutes, until tender, scraping up any browned bits from the bottom of the pan. Add the garlic and sauté for 1 minute more.
4. Pour in the wine and boil for 1 minute. Stir in the stock and porcini mushrooms and bring the liquid to a boil. Carefully pour the liquid into the slow cooker, then add the carrots.
5. Cook on low for 8 hours, or until the meat and carrots are tender.
6. Transfer the beef to a cutting board. Using a slotted spoon, lift the carrots into a serving bowl. Tent the beef loosely with foil and let it rest for 10 minutes.
7. Meanwhile, spoon off any excess fat from the top of the sauce in the slow cooker. Using a hand-held blender, blend the sauce, onions and garlic into a smooth puree (if you don’t have a hand-held blender, transfer everything to a blender or food processor and puree in batches). Season the sauce to taste with salt and pepper.
8. Cut the beef across the grain into slices about 1/2-inch thick. Arrange on a platter, spoon over the sauce, and serve with egg noodles or mashed potatoes, passing the remaining sauce in a jug or sauceboat.
Tips for Getting the Best Stracotto
- Browning matters. Don’t skip searing the beef first — those browned bits add real depth of flavour to the finished sauce.
- Rest before slicing. Letting the beef rest for 10 minutes makes it much easier to carve into neat slices.
- Make it ahead. Stracotto often tastes even better the next day, so it’s a good option for prepping the night before a busy day.
- Batch and freeze. The sliced beef and sauce freeze well together, making this a handy meal to double up and stash for another night.
Frequently Asked Questions
Can I use a different cut of beef?
Pot roast is ideal here because the long, slow cooking time breaks down the connective tissue and leaves the meat tender. Other well-marbled braising cuts can work in a similar way, but cooking times may vary slightly.
Do I need to soak the dried porcini mushrooms first?
No pre-soaking is needed for this recipe — the mushrooms soften and release their flavour as they simmer in the stock and wine during the long cook.
Can I make this without wine?
You can swap the wine for extra beef stock if you prefer to cook without alcohol; the flavour will be a little lighter, but still rich and savoury.
Can I prepare it ahead of time?
Yes — you can brown the beef and sauté the onions and garlic the night before, then store everything in the fridge and load up the slow cooker in the morning.
Related Articles
- More easy family dinner recipes
- Simple slow cooker meals for busy weeknights
- Comfort food recipes the whole family will love
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