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Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe

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★★★★★

4.5 from 74 reviews

This Italian Pot Roast (Stracotto) recipe features a tender chuck roast braised slowly in a rich sauce of red wine, tomatoes, pancetta, and fresh herbs, delivering deep, robust flavors. Paired with oven-baked Gorgonzola polenta, this comforting dish combines creamy, cheesy polenta with hearty, melt-in-your-mouth beef for an authentic taste of rustic Italian cuisine.

Ingredients

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Pot Roast

  • 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)

Polenta

  • 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

Instructions

  1. Prepare the roast: Preheat the oven to 350°F. Season the chuck roast liberally with salt and black pepper.
  2. Brown the meat: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Brown the chuck roast well on both sides, about 4-5 minutes per side. Transfer the roast to a plate and discard the fat in the pot.
  3. Sauté the vegetables: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the onion, carrot, celery, and pancetta. Reduce heat to medium and cook for 7-8 minutes until the vegetables are tender.
  4. Add garlic and deglaze: Stir in the chopped garlic and cook briefly for 10-15 seconds until fragrant. Pour in the red wine and bring to a boil. Boil for 1-2 minutes to reduce slightly.
  5. Combine roast and liquids: Return the browned chuck roast and its juices to the Dutch oven. Add the beef broth (diluted with water to 2 cups), crushed tomatoes, sliced garlic cloves, fresh rosemary, Italian seasoning, and bay leaves. Bring mixture to a gentle simmer over medium heat.
  6. Prepare for braising: Cover the Dutch oven with a layer of aluminum foil or parchment paper to minimize evaporation, then place the lid on top.
  7. Braise the roast: Place the Dutch oven in the preheated oven and cook for 2 1/2 to 3 hours, or until the meat is extremely tender.
  8. Rest and add parsley: Let the meat rest in the Dutch oven for 15 to 20 minutes. Stir in the chopped fresh parsley.
  9. Serve the roast: Transfer the roast to a serving platter and slice or shred as desired. Garnish with additional parsley if preferred.
  10. Prepare the polenta dish: 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 black pepper in the dish and stir well.
  11. Bake the polenta: Place the casserole dish uncovered in the oven alongside the roast during the last 40-45 minutes of braising. After about 30 minutes, stir the polenta, add the crumbled Gorgonzola cheese and butter, then stir again.
  12. Finish baking polenta: Return the polenta to the oven for an additional 10-15 minutes until creamy and slightly set.
  13. Serve: Serve the creamy Gorgonzola polenta alongside the tender Italian pot roast for a rich, comforting meal.

Notes

  • Use a coarse ground polenta or corn grits for best texture; avoid instant polenta.
  • Allowing the roast to rest after cooking helps retain its juices and enhances tenderness.
  • Covering the Dutch oven with foil before the lid minimizes evaporation during slow braising.
  • Red wine adds a deep, rich flavor but can be substituted with additional beef broth if desired.
  • Gorgonzola cheese brings a pungent, creamy element to the polenta, but feel free to substitute with another blue cheese or a milder cheese if preferred.
  • The dish benefits from overnight resting; flavors deepen the next day if prepared ahead.
  • Tie the chuck roast if it is not already tied to ensure even cooking and maintain shape.

Keywords: Italian pot roast, Stracotto, braised beef, oven-baked polenta, Gorgonzola polenta, Italian comfort food

Find it online: https://annakocht.com/italian-pot-roast-stracotto-with-oven-baked-gorgonzola-polenta-recipe/