Description
A hearty Italian pot roast served with creamy Gorgonzola polenta, perfect for a comforting meal.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 bay leaves
- 1 cup polenta (cornmeal)
- 4 cups water or chicken broth
- 1 teaspoon salt
- 4 ounces Gorgonzola cheese, crumbled
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned. Remove the roast and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.
- Return the beef roast to the pot. Add the diced tomatoes, beef broth, oregano, thyme, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for about 3 hours, or until the meat is tender and easily shreds with a fork.
- While the pot roast is cooking, prepare the Gorgonzola polenta. In a medium saucepan, bring the water or chicken broth to a boil. Stir in the salt and gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened.
- Once the polenta is cooked, remove it from heat and stir in the Gorgonzola cheese and butter until melted and creamy.
- To serve, shred the pot roast and spoon it over the Gorgonzola polenta. Garnish with fresh parsley.
Notes
- For a richer flavor, add a tablespoon of balsamic vinegar to the pot roast during cooking.
- Substitute the Gorgonzola with Parmesan cheese for a milder taste, or try adding sautéed mushrooms to the polenta for extra depth.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg