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      RECIPE TITLE "Pot Roast with Porcini Mushrooms (Stracoto)"
    source: Giada De Laurentiis author of " Everyday Italian "

    yields8 servings


    1 5-pound boneless beef chuck roast
    Salt and freshly ground black pepper
    2 tablespoons olive oil
    2 onions, chopped
    6 garlic cloves, coarsely chopped
    1 cup dry red wine
    1 3/4 cups canned beef broth
    1/2 ounce dried porcini mushrooms
    1 large sprig fresh rosemary

    Everyday Italian
    Everyday Italian Charming, gorgeous, and extremely talented, Giada De Laurentiis is the star of Food Network's Everyday Italian. She has also been seen in the network's All-Star Thanksgiving special with Emeril Lagasse, Rachael Ray, and others; cohosting (with Mario Batali) the Italian Christmas special and a cross-country series; and starring in her own special from Italy. The reason for all the excitement? Beyond Giada's camera presence, it's her food; quick, simple, and bursting with the ripe, rich flavors that reflect the best of Italian home cooking. Giada is a Cordon Bleu-trained chef who's worked in some of L.A.'s finest restaurants, but she's also not afraid to use shortcuts and the occasional packaged ingredient. She makes it all look easy because it is, with such features as seven ways to transform red sauce, five variations on cutlets, four great uses for prosciutto, and more than 100 other dishes for speedy but special dinners. Filled with gorgeous photographs, this is the debut cookbook from a major new star.


    1. Preheat the oven to 350°F. Pat the beef dry with paper towels and sprinkle generously with salt and pepper. Heat the oil in a heavy 6-quart pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes.(Don't rush this step; this is what creates the deep rich flavor in the finished dish.) Transfer the beef to a bowl.
    2. Reduce the heat to medium. Add the onions to the same pan and sauté until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and sauté for 1 minute. Add the wine and boil for 1 minute. Stir in the broth and mushrooms. Return the beef to the pan and bring the liquids to a boil. Cover the pot and transfer to the oven. Braise until the beef is fork-tender, about 3 hours, turning the beef over halfway through.
    3. Transfer the beef to a cutting board. Tent with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in a heavy medium saucepan. Bring to a boil. Season the sauce to taste with salt and pepper.
    4. Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter. Spoon some of the sauce over and serve, passing the remaining sauce in a gravy boat.

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