I found this recipe for Straccato in an old Sunset cookbook back when I was single. Over time I made it my own–and now I give it to you. You will love it.
- 3 to 4 lb. beef chuck roast
- 1 large white onion, diced
- 2 tablespoons olive oil
- 6 8 oz. cans tomato sauce
- 2 6 oz. cans tomato paste
- 1 cup water
- 1/2 cup dry red wine
- 1 teaspoon ground allspice
- 1 teaspoon poultry seasoning
- 1 teaspoon thyme
- 8 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 to 1 lb. fresh mushrooms, sliced
- Salt & pepper to taste
Heat the olive oil in a large Dutch oven over medium heat.
Add the roast and onion, turning to brown the roast on all sides.
Add all remaining ingredients except the mushrooms. Cover and simmer slowly for 4 hours until meat is very tender. About 15 min. before the meat is done, add the mushrooms.
Remove the meat from the Dutch oven, and thinly slice the meat on a cutting board. Serve over pasta with the sauce.
SLOW COOKER VERSION:
Brown the roast and onion in a Dutch oven as above, but transfer to a large slow cooker. Add the mushrooms. Cook on low for 8 hours.
Prep time: 30 min.
Cook time: 4 hours.
Serves: 8.
Notes
Source: Sunset Magazine.
