Name: Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
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 cloves garlic (2 chopped, 10 sliced, divided); 2 cups dry red wine; 1 can (14.5-ounce) beef broth (with enough water added to make 2 cups); 1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand); 1 tablespoon chopped fresh rosemary; 2 teaspoons Italian seasoning; 2 large bay leaves; 2 tablespoons chopped fresh parsley (plus more for garnish if desired); Cooking spray; 3 cups chicken broth (or water); 1 1/2 cup half-and-half; 1 cup polenta or corn grits (not instant, coarse ground); Salt and freshly ground black pepper (to taste); 1 cup crumbled Gorgonzola cheese; 2 tablespoons butter

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Introduction

This Italian Pot Roast, or Stracotto, is a comforting and flavorful slow-braised beef dish that melts in your mouth. Paired with creamy oven-baked Gorgonzola polenta, it makes for a hearty, elegant meal perfect for family dinners or special occasions.

The image shows an oval white plate filled with a thick, brown stew that has visible chunks of cooked beef layered throughout. The beef pieces are large and dark brown with a tender texture, partly submerged in a rich, chunky reddish-brown sauce mixed with small bits of vegetables and herbs. The stew is garnished with small, bright green chopped parsley scattered over the meat. The plate rests on a white marbled surface with a dark cloth nearby, a metal meat fork with a black handle placed close by, and fresh sprigs of rosemary and parsley accenting the side. photo taken with an iphone --ar 4:5 --v 7

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 cloves garlic (2 chopped, 10 sliced, divided)
2 cups dry red wine
1 can (14.5-ounce) beef broth (with enough water added to make 2 cups)
1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand)
1 tablespoon chopped fresh rosemary
2 teaspoons Italian seasoning
2 large bay leaves
2 tablespoons chopped fresh parsley (plus more for garnish if desired)
Cooking spray
3 cups chicken broth (or water)
1 1/2 cups half-and-half
1 cup polenta or corn grits (not instant, coarse ground)
Salt and freshly ground black pepper (to taste)
1 cup crumbled Gorgonzola cheese
2 tablespoons butter

Instructions

Step 1: Preheat the oven to 350 degrees F. Season the chuck roast generously with salt and freshly ground black pepper.
Step 2: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the chuck roast on all sides for 4-5 minutes per side. Remove the roast and discard excess fat.
Step 3: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Stir in the onion, carrot, celery, and pancetta. Reduce heat to medium and cook for 7-8 minutes until the vegetables are tender.
Step 4: Add the chopped garlic and cook for 10-15 seconds until fragrant. Pour in the red wine and bring to a boil. Let it boil for 1-2 minutes to reduce slightly.
Step 5: Return the beef to the pot along with any juices. Add the beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer over medium heat.
Step 6: Cover the Dutch oven with a layer of aluminum foil or parchment paper, then place the lid on top to minimize evaporation.
Step 7: Place the Dutch oven in the oven and braise the roast for 2 1/2 to 3 hours, or until the meat is extremely tender.
Step 8: Let the meat rest in the Dutch oven for 15 minutes. Stir in the chopped fresh parsley. Transfer the roast to a serving platter and slice or shred as desired. Garnish with additional parsley if you like.
Step 9: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray. Combine chicken broth or water, half-and-half, polenta, salt, and pepper in the dish and stir well.
Step 10: Place the casserole dish in the oven uncovered during the last 40-45 minutes of the roast’s cooking time. After about 30 minutes, stir the polenta, add the Gorgonzola cheese and butter, and stir again. Return to the oven for another 10-15 minutes until set and creamy.
Step 11: Serve the oven-baked Gorgonzola polenta alongside the Italian pot roast for a delicious, comforting meal.

Tips & Variations

For extra depth, use a full-bodied Italian red wine like Chianti or Barolo in the braise.
If pancetta is not available, substitute with good-quality bacon or omit for a leaner dish.
Fresh herbs like thyme or sage can be added alongside rosemary for a different flavor profile.
Use homemade beef broth if possible for richer flavor in the braise and polenta.
For a creamier polenta, stir in an additional tablespoon of butter or a splash more half-and-half before baking.

Storage

Store leftover pot roast and polenta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove: warm the roast with its sauce in a covered pan over low heat, and reheat polenta with a splash of milk or broth to maintain creaminess.

How to Serve

This is a close-up image of a dish with large chunks of cooked beef in a thick, red-brown sauce. The beef pieces are dark brown with a rough, textured surface and are covered with the sauce, which looks rich and slightly oily with small bits of herbs and spices. Fresh green chopped parsley is sprinkled on top of the beef and sauce for color contrast. The dish is served in a white bowl placed on a white marbled surface, with a small part of a silver serving utensil visible on the right side. The focus is sharp on the beef pieces in the front while the background fades softly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot roast in a slow cooker?

Yes, you can brown the meat and sauté the vegetables on the stove, then transfer everything to a slow cooker. Cook on low for 7-8 hours or until the meat is tender. Add polenta separately, as it can overcook in the slow cooker.

What can I use instead of Gorgonzola cheese in the polenta?

If you prefer a milder flavor, substitute Gorgonzola with crumbled blue cheese, goat cheese, or even shredded mozzarella. Each will give a different but delicious twist to the creamy polenta.