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–+ servings
Italian Pot Roast

Tender Italian Pot Roast with Creamy Gorgonzola Polenta

Discover the magic of Italian pot roast, a melt-in-your-mouth dish featuring tender beef and creamy Gorgonzola polenta.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 lbs Chuck Roast You can substitute with brisket for a different yet delicious flavor profile.
  • 2 Tbsp Olive Oil Use vegetable oil for a neutral taste, if preferred.
  • 1 Tbsp Salt Opt for sea salt for the best results.
  • 1 tsp Black Pepper Use freshly ground black pepper for the best results.
For the Vegetables
  • 1 medium Onion Chop finely for even cooking.
  • 2 medium Carrots Parsnips can be swapped for an intriguing twist.
  • 2 stalks Celery Leeks can be a fragrant alternative.
For Flavor
  • 4 oz Pancetta Turkey bacon serves as a tasty non-pork alternative.
  • 4 cloves Garlic Substitute with shallots for a milder flavor.
  • 1 cup Dry Red Wine Pomegranate juice can replace it for a non-alcoholic version.
  • 2 cups Beef Broth Vegetable broth is a perfect vegetarian alternative.
  • 28 oz Crushed Tomatoes Tomato puree can be used for a smoother texture.
  • 2 sprigs Fresh Rosemary Thyme is a lovely substitute.
  • 2 Tbsp Italian Seasoning Make your own with basil, oregano, and marjoram.
  • 2 leaves Bay Leaves Dried thyme can be used in a pinch as a substitute.
For the Polenta
  • 1 cup Gorgonzola Cheese Parmesan can yield a milder flavor if preferred.
  • 2 Tbsp Butter Use oil for a dairy-free option.
  • 1 cup Polenta or Corn Grits Instant polenta or even oatmeal can work as alternatives.

Equipment

  • Dutch oven

Method
 

Steps
  1. Preheat your oven to 350°F (175°C).
  2. Season the chuck roast generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove and set aside.
  3. Lower the heat to medium and add chopped onion, carrots, celery, and pancetta. Sauté for 7-8 minutes until tender. Add minced garlic and cook for 1 minute.
  4. Pour in dry red wine, scraping up browned bits. Stir in beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves. Simmer gently to create braising liquid.
  5. Return the roast to the pot, submerging it in the liquid. Cover tightly and transfer to the oven. Braise for 2.5 to 3 hours, or until fork-tender.
  6. Prepare the polenta in a greased casserole dish by combining polenta, broth or water, half-and-half, salt, and pepper. Bake uncovered for 40-45 minutes, stirring halfway through.
  7. Stir in crumbled Gorgonzola and butter into the polenta until melted. Return to the oven for another 10-15 minutes.
  8. Plate the Stracotto and creamy Gorgonzola polenta together. Garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 45gFat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 5mgCalcium: 200mgIron: 4mg

Notes

Allow the Stracotto to rest before slicing to ensure tender and flavorful bites.

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