If you’re seeking a dinner experience that combines rustic comfort with bold Italian flavors, then you absolutely must try the Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe. This hearty pot roast is slowly braised to tender perfection, soaking in a rich blend of tomatoes, red wine, and fragrant herbs, while the oven-baked polenta, enhanced with creamy Gorgonzola cheese, adds an irresistible velvety texture that pairs beautifully with the meat. It’s a dish that not only comforts the soul but also impresses with its deep, authentic Italian roots — perfect for sharing with friends and family on a cozy night in.

An oval white plate holds a rich stew with large pieces of dark brown meat layered on top of thick brown sauce with visible bits of orange carrot and green herbs mixed in. The meat pieces have a slightly textured surface and are sprinkled with chopped green parsley. The plate sits on a dark gray cloth napkin on a white marbled surface. A wooden-handled metal fork with two prongs lies next to the plate, and a sprig of green rosemary is partially visible at the top right corner. The scene is bright and clear, showing the rich colors and textures of the food photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe uses simple, classic ingredients that each bring essential roles to the table, creating layers of flavor, marvelous textures, and vibrant color. From the rich chuck roast to the sharp punch of Gorgonzola cheese, every item is crucial to capturing the true essence of this Italian favorite.

4 tablespoons olive oil (divided): Provides the perfect base for browning and sautéing, contributing fruitiness and depth.
1 (4-pound) chuck roast (tied): This cut is ideal for slow braising, becoming melt-in-your-mouth tender.
Salt and freshly ground black pepper: Simple seasoning that enhances all the other flavors.
1 large onion (finely chopped): Adds sweetness and aromatic layers to the sauce.
2 large carrots (finely chopped): Infuses natural sweetness and texture to the braising liquid.
2 stalks celery (finely chopped): Brings subtle earthiness and balances the flavor profile.
4 ounces pancetta (diced): Introduces a smoky, salty note that rounds out the dish wonderfully.
12 cloves garlic (2 chopped, 10 sliced, divided): Garlic is a must-have for its pungent warmth and aroma.
2 cups dry red wine: Adds complex acidity and richness to tenderize and flavor the meat.
1 can (14.5-ounce) beef broth + water to make 2 cups: Intensifies the meaty base and keeps the roast juicy.
1 can (28-ounce) crushed tomatoes: A robust, slightly tangy component that complements the meat beautifully.
1 tablespoon chopped fresh rosemary: A fragrant herb that adds piney, woodsy notes.
2 teaspoons Italian seasoning: Brings a blend of oregano, basil, and thyme for classic Italian flair.
2 large bay leaves: Impart a subtle floral bitterness that balances richness.
2 tablespoons chopped fresh parsley (+ more for garnish): Adds a fresh, bright finish.
Cooking spray: To keep the polenta from sticking and ensure easy serving.
3 cups chicken broth (or water): Base for the polenta, ensuring creamy consistency.
1 1/2 cup half-and-half: Boosts the richness and creaminess of the polenta.
1 cup polenta or coarse corn grits (not instant): The star of the side, it soaks up all the flavors wonderfully.
Salt and freshly ground black pepper: Balances and seasons the polenta perfectly.
1 cup crumbled Gorgonzola cheese: Adds a tangy, creamy punch giving the polenta a delightful twist.
2 tablespoons butter: Enriches the polenta for a silky finish.

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

Step 1: Prepare and Brown the Roast

Preheat your oven to 350 degrees F. Generously season the chuck roast with salt and freshly ground pepper to build flavor right from the start. Then heat half the olive oil in a heavy Dutch oven over medium-high heat and brown the roast thoroughly on all sides. This searing step is crucial as it locks in juices and creates the rich caramelized crust that gives the pot roast its irresistible taste.

Step 2: Sauté the Aromatics and Pancetta

Remove the roast and discard excess fat. Add the remaining olive oil to the pot and gently cook the finely chopped onions, carrots, celery, and pancetta until tender and aromatic. These vegetables form the savory base of your sauce, providing sweetness and texture that beautifully complements the beef.

Step 3: Add Garlic and Deglaze

Stir in the chopped garlic just until fragrant, then pour in the red wine to deglaze the pot. Boil the wine for a couple of minutes to reduce and concentrate the flavors. This step intensifies the sauce’s depth, and the acidity helps tenderize the meat during braising.

Step 4: Combine Ingredients and Simmer

Return the browned roast along with any juices to the pot. Add beef broth mixed with water, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring everything to a gentle simmer over medium heat, creating a complex, flavorful braising liquid.

Step 5: Slow Braise the Roast

Cover the pot tightly using a layer of aluminum foil or parchment paper beneath the lid to minimize evaporation. Place it in the oven and cook for two and a half to three hours until the roast is fall-apart tender. This slow, loving cook time is what makes the Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe so deeply satisfying and comforting.

Step 6: Prepare the Oven-Baked Gorgonzola Polenta

About 40 to 45 minutes before the roast finishes, spray an 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. Bake uncovered alongside the roast. After 30 minutes, stir in the Gorgonzola and butter, then bake again for another 10 to 15 minutes until creamy and slightly golden.

Step 7: Rest, Finish, and Serve

Once the roast is done, let it rest in the pot for 15 minutes to allow juices to redistribute. Stir fresh parsley into the sauce for a fragrant finish, slice or shred the meat, and garnish with more parsley if desired. Serve the tender meat over or beside the luscious oven-baked Gorgonzola polenta for a show-stopping presentation.

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

The image shows a white bowl with three main layers. The bottom layer is a smooth, creamy white mixture with small black pepper speckles, spread evenly in a ring form. The middle layer is a thick red sauce with visible bits of vegetables and herbs, covering the center of the dish. On top, there are several pieces of slow-cooked brown meat with a moist texture, garnished with bright green parsley leaves. A silver fork is placed inside the bowl on the right side, resting on the meat and sauce. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled over the top not only adds a pop of color but also a bright herbal note that cuts through the richness of the pot roast and cheese. A drizzle of good-quality extra virgin olive oil just before serving can also elevate the dish’s flavor and visual appeal.

Side Dishes

Keep it simple to let this star shine. A crisp green salad with a light lemon vinaigrette or sautéed seasonal greens like spinach or Swiss chard pairs beautifully. Roasted vegetables such as asparagus or broccoli also add a lovely textural counterpoint and can be tossed in garlic and chili flakes for a touch of heat.

Creative Ways to Present

Try layering slices of the pot roast over a generous scoop of Gorgonzola polenta in shallow bowls to create an inviting, rustic look. Alternatively, shred the meat and serve it atop grilled polenta cakes with a drizzle of pan juices for a fun twist. You can even garnish with toasted pine nuts or crispy pancetta bits for added crunch.

Make Ahead and Storage

Storing Leftovers

Leftover pot roast and polenta keep very well in an airtight container in the refrigerator for up to four days. The flavors actually deepen over time, making your next meal even more delicious.

Freezing

You can freeze the pot roast and sauce separately from the polenta in portioned containers for up to three months. Polenta’s texture may change after freezing, so it’s best to enjoy it fresh or refrigerated when possible.

Reheating

Reheat the pot roast gently in a covered saucepan over low heat, adding a splash of broth or water if needed to loosen the sauce. For polenta, warm it slowly in the oven or microwave, stirring occasionally, and add a little butter or cream if it feels too thick upon reheating.

FAQs

Can I use a different cut of beef for the Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe?

While chuck roast is ideal because it becomes tender with slow cooking, brisket or bottom round can also work well. Just ensure you braise the meat long enough for tenderness.

Is it possible to make the polenta on the stovetop instead of baking it?

Yes, stovetop polenta is a classic method. However, baking the polenta with Gorgonzola adds a delightful crust and deep flavor you won’t get with stovetop versions.

Can I substitute Gorgonzola cheese with another cheese?

Definitely! If you prefer a milder flavor, you can swap Gorgonzola for Fontina or Parmesan, but the signature tangy creaminess of Gorgonzola really complements the dish best.

How do I ensure the pot roast stays moist during cooking?

Using a tight lid with an additional layer of foil or parchment paper minimizes evaporation and keeps the liquid from drying out during the long braise, resulting in a moist, tender roast.

What wine is best for this recipe?

A dry, full-bodied red wine like Chianti, Sangiovese, or Merlot works beautifully, contributing acidity and sweetness that enhance the flavors of the pot roast.

Final Thoughts

I can’t recommend the Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe enough for anyone who loves bold, authentic flavors paired with comforting textures. It’s one of those dishes that fills your home with an irresistible aroma and your heart with warmth. Whether you’re entertaining guests or indulging in a special family meal, this recipe is a guaranteed crowd-pleaser that feels like a big Italian hug on a plate. Dive in, enjoy each tender bite, and prepare yourself for many requests to make it again!

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