Print

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

Print Recipe

★★★★★

5 from 135 reviews

A hearty and flavorful Italian Pot Roast (Stracotto) slow-braised in red wine and tomatoes, paired with creamy oven-baked Gorgonzola polenta. This comforting dish combines tender chuck roast with aromatic vegetables and herbs, simmered to perfection in a Dutch oven, and finished with a rich, cheesy polenta that bakes alongside, making for an elegant and satisfying meal.

Ingredients

Scale

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 if desired

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 prepare roast: Preheat the oven to 350°F. Season the 4-pound chuck roast liberally with salt and freshly ground black pepper to ensure it is well-seasoned before browning.
  2. Braise the chuck roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the chuck roast on all sides, approximately 4 to 5 minutes per side, until a deep crust forms. Remove to a plate and discard the rendered fat.
  3. Sauté vegetables and pancetta: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Over medium heat, cook the finely chopped onion, carrots, celery, and diced pancetta for 7 to 8 minutes until the vegetables are tender.
  4. Add garlic and wine: Stir in the chopped garlic and cook briefly for 10 to 15 seconds until fragrant. Pour in the dry red wine and bring to a boil, allowing it to reduce for 1 to 2 minutes to concentrate the flavors.
  5. Combine ingredients and simmer: Return the browned roast and any accumulated juices to the pot. Add the beef broth (adjusted with water to make 2 cups), crushed tomatoes, sliced garlic, chopped fresh rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer over medium heat.
  6. Prepare for oven braising: Cover the pot with a layer of aluminum foil or parchment paper to minimize evaporation, then place the Dutch oven lid on top. Transfer to the preheated oven and cook for 2 1/2 to 3 hours until the meat is extremely tender and easy to shred.
  7. Rest the meat and add parsley: Remove the Dutch oven from the oven and let the meat rest for 15 minutes in the pot. Stir in 2 tablespoons of chopped fresh parsley to brighten the flavors.
  8. Prepare polenta: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray. In the dish, combine the chicken broth (or water), half-and-half, polenta, and salt and black pepper to taste. Stir well to incorporate.
  9. Bake the polenta: Place the casserole dish uncovered in the oven alongside the roast during the last 40 to 45 minutes of braising. After approximately 30 minutes, stir the polenta and add the crumbled Gorgonzola cheese and butter, stirring again to distribute evenly. Return to the oven for an additional 10 to 15 minutes until creamy and set.
  10. Serve: Transfer the pot roast to a serving platter and slice or shred as desired. Garnish with additional fresh parsley if desired. Serve alongside the creamy oven-baked Gorgonzola polenta.

Notes

  • Substitutions: If you don’t prefer blue cheese or Gorgonzola, Parmesan, Romano, Asiago, Cheddar, or Gruyere cheeses are excellent alternatives for the polenta.
  • Non-Alcoholic Option: Substitute 1 cup of pomegranate or grape juice for the red wine and increase beef broth by 1 cup. Adjust acidity at the end with a splash of balsamic or red wine vinegar if desired, noting there may be trace alcohol in vinegars.
  • Pancetta Substitute: Turkey bacon can replace pancetta if avoiding pork products.
  • Slicing Tips: The roast will shred easily and may be difficult to slice when hot. To slice neatly, chill the roast slightly before cutting.
  • Thickening Sauce: To thicken the sauce, mix 2 tablespoons softened butter with 3 tablespoons all-purpose flour to form a slurry. Add 3-4 tablespoons of hot braising liquid to the slurry, stir into the Dutch oven, then simmer gently on the stovetop for 4-5 minutes without boiling until thickened.
  • Slow Cooker Use: Cook on high for 4-6 hours or low for 8-10 hours. For thicker sauce, leave the lid off for the last 30-45 minutes or reduce broth initially.
  • Instant Pot Use: Pressure cook for 60-80 minutes (depending on roast size).
  • Make Ahead and Freezing: The roast can be made up to 2 days ahead; reheat in a 350°F oven. Freeze cooked roast in airtight containers for 1-2 months; thaw in refrigerator before reheating.

Keywords: Italian pot roast, stracotto, oven-baked polenta, Gorgonzola polenta, braised chuck roast, Italian comfort food, slow-braised beef, red wine pot roast

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