Italian Pot Roast (Stracotto) with Gorgonzola Polenta

Classic Italian Comfort

Hola! And if you’ve ever wondered what happens when a Florida girl falls in love with the deep, slow-simmered flavors of Italy, this recipe might just tell you the story. Growing up under the bright Orlando sun,
I remember the joy of Sunday family dinners, and over the years, those dinners evolved into cozy evenings experimenting with international flavors in my kitchen.
This Italian Pot Roast (Stracotto) with Gorgonzola Polenta brings that same warmth to your table. With tender beef slowly braised in a rich tomato and red wine sauce, paired with creamy, cheesy polenta, this dish captures the heart of Italian comfort cooking. Whether you’re craving something hearty for winter or planning a show-stopping dinner for family, this authentic recipe turns a simple meal into an unforgettable experience.

Quick Recipe Overview

Why You’ll Love This Recipe

• Rich and Flavorful: This Italian Stracotto is slow-braised until melt-in-your-mouth tender, infused with herbs, garlic, and a savory tomato base.
• True Italian Comfort Food: Served over creamy Gorgonzola polenta, it’s the definition of comfort and elegance in one dish.
• Perfect for Family Gatherings: Feeds a crowd easily and impresses with its restaurant-quality presentation.
• Make-Ahead Friendly: The flavors deepen overnight, making it even better the next day.
• Versatile: Easily customize the polenta with different cheeses or add vegetables like mushrooms and peppers for variety.

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Italian Pot Roast (Stracotto) with Gorgonzola Polenta

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• Author: Laurel
• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x

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Description

This Italian Pot Roast (Stracotto) with Gorgonzola Polenta is a cozy, slow-braised classic featuring melt-in-your-mouth beef simmered in tomato and red wine sauce, served over creamy, cheesy polenta for the ultimate Italian comfort food dinner.

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Ingredients

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• 4 tablespoons olive oil, divided
• 1 (4-pound) chuck roast, tied
• Salt and freshly ground black pepper
• 1 large onion, finely chopped
• 2 large carrots, finely chopped
• 2 stalks celery, finely chopped
• 4 ounces pancetta, diced
• 12 garlic cloves (2 chopped, 10 sliced, divided)
• 2 cups dry red wine
• 1 can (14.5-ounce) beef broth, with water added to make 2 cups
• 1 can (28-ounce) crushed tomatoes, preferably imported Italian
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons Italian seasoning
• 2 large bay leaves
• Chopped fresh parsley for garnish
• 3 cups chicken broth or water
• 1 1/2 cups half-and-half
• 1 cup coarse ground polenta (not instant)
• Salt and pepper to taste
• 1 cup crumbled Gorgonzola cheese
• 2 tablespoons butter

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Instructions

1. Preheat oven to 350°F and tie the roast with kitchen twine. Season generously with salt and pepper.

2. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown roast on all sides, about 4–5 minutes per side, then set aside.

3. Add remaining olive oil and sauté onion, carrots, celery, and pancetta for 7 minutes until soft and fragrant. Add chopped garlic and cook for 30 seconds.

4. Pour in red wine to deglaze the pot. Simmer 2 minutes, then add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Stir to combine.

5. Return roast to the pot, cover with foil and lid, and braise in the oven for 2 1/2 to 3 hours until tender.

6. About 30 minutes before roast is done, bring chicken broth and half-and-half to a simmer. Slowly whisk in polenta, stirring constantly for 10–15 minutes until creamy.

7. Stir in Gorgonzola and butter until melted and smooth. Season with salt and pepper.

8. Slice the roast and serve over creamy polenta. Spoon the sauce and vegetables on top and garnish with fresh parsley.

Notes

Use a dry red wine like Chianti or Cabernet Sauvignon for the best flavor.

Brown the beef thoroughly to deepen the flavor of the sauce.

Make ahead for richer flavor and reheat gently before serving.

Whisk polenta constantly for a smooth, creamy texture.

Substitute Parmesan for Gorgonzola if you prefer a milder cheese.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Main Course, Dinner, Italian Recipes
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate with polenta
• Calories: 620
• Sodium: 890mg
• Fat: 40g
• Saturated Fat: 18g
• Carbohydrates: 25g
• Protein: 38g
• Cholesterol: 145mg

Ingredients List

• 4 tablespoons olive oil, divided
• 1 (4-pound) chuck roast, tied
• Salt and freshly ground black pepper
• 1 large onion, finely chopped
• 2 large carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 ounces pancetta, diced
• 12 garlic cloves (2 chopped, 10 sliced, divided)
• 2 cups dry red wine
• 1 can (14.5-ounce) beef broth, with water added to make 2 cups
• 1 can (28-ounce) crushed tomatoes, preferably imported Italian
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons Italian seasoning
• 2 large bay leaves
• Chopped fresh parsley for garnish
• 3 cups chicken broth or water
• 1 ½ cups half-and-half
• 1 cup coarse-ground polenta (not instant)
• Salt and pepper to taste
• 1 cup crumbled Gorgonzola cheese
• 2 tablespoons butter

Ingredient Tips Table

Step-by-Step Instructions

1. Prepare and Season: Finely chop onions, carrots, and celery. Tie the roast with kitchen twine to hold its shape. Season generously with salt and pepper.
2. Sear the Beef: In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the roast on all sides for about 4–5 minutes per side, then remove and set aside.
3. Sauté Vegetables: In the same pot, add the remaining olive oil. Sauté the onion, carrots, celery, and pancetta for about 7 minutes until soft and fragrant. Stir in chopped garlic and cook for 30 seconds.
4. Build the Sauce: Pour in the red wine, scraping up browned bits from the pan. Simmer for 1–2 minutes, then add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Stir to combine.
5. Braise the Roast: Return the beef to the pot, cover tightly with foil and a lid, and place in a 350°F oven. Cook for 2½ to 3 hours until fork-tender.
6. Prepare Polenta: About 30 minutes before the roast is done, bring chicken broth and half-and-half to a simmer. Gradually whisk in the polenta, stirring constantly until creamy, about 10–15 minutes. Stir in Gorgonzola and butter until melted.
7. Serve: Slice the beef and serve over a generous scoop of creamy polenta. Spoon the rich sauce and vegetables on top, and garnish with fresh parsley.

Helpful Tips

• Let the roast rest before slicing to retain its juices.
• Whisk polenta constantly to prevent lumps and ensure smoothness.
• Use leftover sauce as a pasta topping the next day.
• For a thicker sauce, remove the lid during the last 15 minutes of braising.

Expert Tips for the Best Results

• Brown the beef well to deepen flavor and develop a rich crust.
• Do not rush the braising process; the magic happens over time.
• Taste and adjust salt before serving to balance acidity from tomatoes.
• Add a splash of cream to the sauce if you prefer a velvety texture.

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Recipe Variations

• Parmesan Polenta: Swap Gorgonzola for Parmesan for a milder, nutty flavor.
• Vegetarian Twist: Replace beef with roasted portobello mushrooms or eggplant slices.
• Spicy Touch: Add crushed red pepper flakes to the tomato base.
• Wine-Free Option: Substitute beef broth for red wine and add 1 tablespoon of balsamic vinegar for flavor depth.

Looking for the perfect side dish to serve with your Italian Pot Roast? Try my Crispy Garlic Parmesan Roasted Sweet Potatoes. They’re golden, flavorful, and pair beautifully with rich, saucy meals like Stracotto or any hearty Italian dinner.

Make Ahead & Freezer Tips

Refrigerate leftovers for up to 4 days; reheat slowly on the stovetop with a splash of broth. The sauce actually tastes richer the next day. Freeze portions for up to 3 months in airtight containers. Thaw overnight before reheating.

Serving Suggestions

Pair this Italian pot roast with garlic bread, roasted vegetables, or a crisp green salad. For an authentic Italian meal, serve with a glass of Chianti or Merlot.

Pairing Ideas

• Wine: Chianti, Barbera, or Montepulciano d’Abruzzo.
• Sides: Roasted potatoes, sautéed spinach, or buttered green beans.
• Dessert: Tiramisu or panna cotta for a classic Italian finale.

• Storage and Reheating Tips

Store leftovers in a sealed container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to keep it moist. Avoid reheating on high heat, as this can make the beef tough.

Frequently Asked Questions (FAQs)

Can I make this in a slow cooker? Yes, sear the meat first, then transfer everything to a slow cooker and cook on low for 8 hours or high for 5 hours.
Can I substitute another cheese for Gorgonzola? Absolutely, use blue cheese, Parmesan, or even mascarpone for a softer flavor.
What cut of beef works best for this recipe? Chuck roast is ideal because it becomes tender and flavorful when slow-cooked.
Can I make it ahead for guests? Yes, prepare the roast a day early, refrigerate overnight, and gently reheat before serving.
What if my sauce is too thin? Simmer uncovered for a few minutes or whisk in a teaspoon of cornstarch mixed with cold water.
Can I use white wine instead of red? Red wine provides depth, but white wine adds a lighter, aromatic flavor that also works beautifully.
Can I skip the polenta? You can serve it over mashed potatoes or pasta, but the Gorgonzola polenta really makes it special.

Nutrition Info

Nutrition facts are estimated and may vary based on ingredients used.

Author’s Note

When I first made this Italian Pot Roast for my family, the aroma filled the house so beautifully that everyone kept peeking into the kitchen long before dinner was ready. It’s one of those recipes that feels fancy enough for company but cozy enough for a quiet night in. Every bite takes me back to my grandma’s kitchen, where food was always slow-cooked and full of love.

Final Thoughts

This Italian Pot Roast (Stracotto) with Gorgonzola Polenta is comfort food at its finest. Slow-braised to perfection, layered with rich Italian flavors, and served over creamy, cheesy polenta, it’s the kind of meal that brings people together. For another cozy recipe, try my Crockpot Pot Roast Recipe.