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.
Ingredients
- 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
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