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Fall Comfort: Stracotto di Manzo (Italian Pot Roast)

Fall Comfort: Stracotto di Manzo (Italian Pot Roast)

Kick-off the fall season with this not-so-average take on the traditional pot roast from our resident foodie, The Culinary Composer.


Fall — Crisp air, colorful leaves, bonfires and football. Every year with the signs of the season I get an insatiable craving for the ultimate comfort food dinner, pot roast — but not the typical boring pot roast.

Stracotto di Manzo, or Italian Pot Roast with Mushrooms, is a more sophisticated version of its American cuisine-cousin.

The two defining characteristics of Stracotto are a bold red wine based sauce and an extravagantly long cooking time (I prefer about 12 hours on very low heat). The end result is a fork-tender, tastebud pleasing, belly warming experience.

Served with a garlic mash, polenta or wild mushroom risotto and the featured wine, the deep flavors of this dish hit you just right on a brisk autumn night.