This Slow Cooker Stracotto (fancy word for pot roast) recipe is adapted from Giada De Laurentiis at Food Network. It uses pot roast beef with porcini mushrooms and carrots.
- 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, and cut into 3-inch pieces
- egg noodles or mashed potatoes, to serve
- Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large, heavy skillet over a medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to the slow cooker.
- Add the remaining tablespoon of oil to the pan, add the onions and sauté for about 5 minutes, until tender, scraping up the brown bits on the bottom of the pot. Add the garlic and sauté for 1 minute.
- Add the wine and boil for 1 minute. Stir in the broth and mushrooms. Bring the liquid to a boil. Carefully pour the liquid into the slow cooker. Add the carrots.
- Cook on low for 8 hours, or until the meat and carrots are tender.
- Transfer the beef to a cutting board. Using a slotted spoon, transfer the carrots to a serving bowl. Tent the beef with foil and let it rest for 10 minutes.
- Meanwhile, spoon any excess fat off 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 the sauce and vegetables to a blender and puree.) Season the sauce to taste with salt and pepper.
- Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and spoon the sauce over. Serve with egg noodles or mashed potatoes, passing the remaining sauce in a sauceboat.