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, 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 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

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Introduction

This Italian Pot Roast, also known as Stracotto, is a rich and comforting dish featuring tender chuck roast braised in red wine and tomatoes. Accompanied by creamy oven-baked Gorgonzola polenta, it makes for a hearty and flavorful meal perfect for family dinners or special occasions.

In a white oval dish on a white marbled surface, there are several pieces of brown, cooked meat evenly spread out and partially submerged in a thick reddish-brown sauce with visible small chunks and texture. The meat is garnished with small pieces of fresh green herbs scattered on top. Around the dish, a black cloth and fresh green parsley are placed, along with two metal forks on the right side of the dish. 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
1 tablespoon chopped fresh rosemary
2 teaspoons Italian seasoning
2 large bay leaves
2 tablespoons chopped fresh parsley, plus more for garnish
Cooking spray
3 cups chicken broth, or water
1 1/2 cups half-and-half
1 cup polenta or coarse-ground corn grits (not instant)
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 liberally with salt and black pepper.
Step 2: Heat 2 tablespoons 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 to a plate and discard the fat.
Step 3: Add the remaining 2 tablespoons olive oil to the Dutch oven. Add onion, carrot, celery, and pancetta. Cook over medium heat for 7-8 minutes until vegetables are tender.
Step 4: Stir in the chopped garlic and cook for 10-15 seconds until fragrant.
Step 5: Pour in the red wine and bring to a boil. Let it boil for 1-2 minutes.
Step 6: Return the beef and any juices to the pot. Add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer over medium heat.
Step 7: Cover the Dutch oven with a layer of aluminum foil or parchment paper, then place the lid on top to minimize evaporation. Transfer to the oven and braise for 2 1/2 to 3 hours, until the meat is extremely tender.
Step 8: Let the meat rest in the Dutch oven for 15 minutes. Stir in chopped fresh parsley, then transfer the meat to a serving platter and slice or shred as desired. Garnish with additional parsley if you like.
Step 9: While the roast braises, prepare the polenta. Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
Step 10: In the casserole dish, combine chicken broth (or water), half-and-half, polenta, salt, and black pepper. Stir well.
Step 11: Place the dish uncovered in the oven alongside the pot roast during the last 40-45 minutes of cooking. After about 30 minutes, stir the polenta, add the Gorgonzola cheese and butter, and stir again. Return to the oven for an additional 10-15 minutes.
Step 12: Serve the creamy Gorgonzola polenta alongside the pot roast for a delicious meal.

Tips & Variations

If you prefer not to use Gorgonzola, try Parmesan, Romano, Asiago, Cheddar, or Gruyere in the polenta for a different flavor.
For a non-alcoholic version, substitute 1 cup pomegranate or grape juice for the red wine and increase beef broth by 1 cup. Adjust acidity with a splash of balsamic or red wine vinegar if needed.
Turkey bacon can be used instead of pancetta for a pork-free option.
If the braising sauce is too thin, thicken it by making a slurry of 2 tablespoons softened butter and 3 tablespoons flour, then stir into the hot liquid and simmer gently until thickened.
Slow cooker option: Cook on HIGH for 4-6 hours or LOW for 8-10 hours. Remove the lid during the last 30-45 minutes to reduce sauce if possible.
Electric pressure cooker: Cook for approximately 60 to 80 minutes.
If slicing the roast is difficult, it can be shredded instead. When chilled, slices are easier to cut.

Storage

Store leftover pot roast and polenta in airtight containers in the refrigerator for up to 3 days. Reheat in a 350-degree oven until heated through. The roast freezes well for 1-2 months; thaw overnight in the refrigerator before reheating.

How to Serve

An oval white plate filled with a thick reddish-brown sauce dotted with small chunks of vegetables and herbs covers the entire base. On top, several pieces of brown braised meat lie in a slightly overlapping arrangement, each piece richly coated with the sauce and sprinkled with finely chopped green parsley. Around the plate, sprigs of fresh parsley and rosemary rest on a white marbled surface, along with a metal meat fork and a dark gray cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat for this recipe?

Chuck roast is ideal for its marbling and tenderness after slow cooking, but you can also use brisket or bottom round roast for similar results.

What if I don’t have a Dutch oven?

You can use any heavy, oven-safe pot with a tight-fitting lid to braise the roast. Alternatively, a slow cooker or pressure cooker can work as noted in the tips section.