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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 47 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Description

A hearty and flavorful Italian Pot Roast (Stracotto) slow-braised in red wine, beef broth, and tomatoes alongside a creamy, oven-baked Gorgonzola polenta. The chuck roast becomes meltingly tender while the polenta turns rich and cheesy, making a perfect rustic Italian meal.

Ingredients

Scale

Pot Roast

  • 4 tablespoons olive oil (divided)
  • 1 (4-pound) chuck roast (tied)
  • Salt and freshly ground black pepper (to taste)
  • 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 total)
  • 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)

Oven-Baked Gorgonzola Polenta

  • 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

  1. Preheat and Season: Preheat oven to 350°F. Season the chuck roast liberally with salt and freshly ground black pepper on all sides to prepare for browning.
  2. Sear the Roast: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the chuck roast well on all sides, about 4-5 minutes per side, then transfer it to a plate and pour off the excess fat.
  3. Sauté Vegetables and Pancetta: Add the remaining 2 tablespoons olive oil to the Dutch oven. Stir in the onion, carrot, celery, and diced pancetta. Reduce heat to medium and cook until vegetables are tender, about 7-8 minutes.
  4. Add Garlic: Stir in the chopped garlic cloves and cook for 10-15 seconds until fragrant.
  5. Deglaze with Wine: Pour in the 2 cups dry red wine and bring to a boil. Boil for 1-2 minutes to reduce slightly and develop flavor.
  6. Return Meat and Add Liquids and Herbs: Place the browned beef back into the pot with any accumulated juices. Add beef broth (diluted to 2 cups total), crushed tomatoes, sliced garlic cloves, fresh rosemary, Italian seasoning, and bay leaves. Stir to combine.
  7. Simmer and Prepare for Oven: Bring the mixture to a gentle simmer over medium heat. Cover the pot with a layer of aluminum foil or parchment paper, then tightly place the lid over it to minimize evaporation.
  8. Braise in Oven: Transfer the Dutch oven to the preheated 350°F oven and cook for 2 1/2 to 3 hours, or until the meat becomes extremely tender and easily shredded.
  9. Rest and Add Parsley: Remove from oven and let the meat rest in the pot for 15 minutes. Stir in the chopped fresh parsley for bright flavor.
  10. Serve the Roast: Transfer the meat to a serving platter and slice or shred as preferred. Garnish with additional parsley if desired.
  11. Prepare Polenta Dish: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
  12. Mix Polenta Ingredients: In the casserole dish, combine the chicken broth (or water), half-and-half, polenta, and salt and pepper to taste. Stir well to distribute.
  13. Bake Polenta: Place the casserole dish uncovered into the oven alongside the pot roast during the last 40-45 minutes of braising.
  14. Stir and Add Cheese and Butter: After about 30 minutes, stir the polenta, add the crumbled Gorgonzola cheese and butter, then stir again to incorporate.
  15. Finish Baking Polenta: Return polenta to oven for an additional 10-15 minutes until fully cooked, creamy, and bubbling.
  16. Serve Together: Plate the creamy Gorgonzola polenta alongside or under slices of the tender, flavorful Italian pot roast and enjoy this classic rustic meal.

Notes

  • For best flavor, use a good quality chuck roast tied to keep its shape during braising.
  • Using imported Italian crushed tomatoes enhances authenticity and depth of flavor.
  • Make sure to brown the meat well to develop rich flavor before braising.
  • The foil or parchment under the Dutch oven lid helps prevent excessive evaporation and keeps the meat moist.
  • Use coarse ground polenta or corn grits, not instant, for the proper texture.
  • Adjust salt and pepper to your preference, especially after adding cheese to the polenta.
  • Resting the meat after braising allows juices to redistribute for tender results.

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