Pot Roast with Porcini Mushrooms (Stracotto)



I don’t really care when it “officially” starts. In my mind, it’s winter. I know this because as I was going to work this morning, I looked at my phone and it told me the “feels like” temperature was -12. It should have also told me, “Do not leave your house in this crap.” But it didn’t. Maybe I need a fancier phone.

Weather like this calls for extreme comfort food. For me that involves mashed potatoes (always), pastas, sauces, tender meats, and soups. This  meal includes several of those categories, making it a surefire winner, especially this time of year.

This recipe is  not originally intended for a slow cooker, but since slow cookers excel at taking large cuts of meat and making them fall-apart tender without you actually having to be there, it worked perfectly. I served this over mashed potatoes with a side of sauteed spinach, but you could just throw potatoes and vegetables in with the meat to make it more of one-pot meal. The mashed potatoes were mashed with goat cheese, though, and I have a hard time not finding time for those, you know?

Pot Roast with Porcini Mushrooms (Stracotto)

7 thoughts on “Pot Roast with Porcini Mushrooms (Stracotto)

  1. I decided it was winter on my morning run yesterday. It was 46 degrees, and was obviously colder overnight because there was still frost covering the ground!

Leave a Reply

Your email address will not be published. Required fields are marked *