Name: Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta Recipe
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 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 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); Cooking spray; 3 cups chicken broth (or water); 1 1/2 cup 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

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Introduction

This Italian Pot Roast, known as Stracotto, is a rich and comforting dish featuring tender, slow-braised beef in a savory tomato and red wine sauce. Paired with creamy oven-baked Gorgonzola polenta, it’s a perfect meal to cozy up with on a chilly evening.

A white oval plate filled with thick brown stew that has visible finely chopped vegetables and herbs spread throughout, topped with several chunks of soft dark brown meat covered partially in the sauce. Small green fresh herb pieces are sprinkled on top of the meat and sauce. The plate sits on a white marbled surface, with fresh green parsley and rosemary sprigs placed nearby. A vintage metal fork rests next to the plate on a dark grey cloth. 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 (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

Instructions

Step 1: Preheat 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 excess fat.
Step 3: Add remaining 2 tablespoons olive oil to the Dutch oven. Sauté onion, carrot, celery, and pancetta over medium heat until vegetables are tender, about 7-8 minutes.
Step 4: Add chopped garlic and cook briefly for 10-15 seconds until fragrant.
Step 5: Pour in the red wine and bring to a boil. Boil for 1-2 minutes to reduce slightly.
Step 6: Return the browned beef to the pot with any accumulated juices.
Step 7: Add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer over medium heat.
Step 8: Cover the Dutch oven with a layer of aluminum foil or parchment paper, then place the lid on top to minimize evaporation.
Step 9: Transfer to the oven and cook for 2 1/2 to 3 hours, or until the meat is extremely tender.
Step 10: Let the meat rest in the Dutch oven for 15 minutes. Stir in chopped fresh parsley. Transfer the meat to a serving platter and slice or shred as desired. Garnish with additional parsley if you like.
Step 11: Meanwhile, spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
Step 12: In the casserole dish, combine chicken broth or water, half-and-half, polenta, salt, and black pepper. Stir well.
Step 13: Place the polenta in the oven uncovered during the last 40-45 minutes of the roast braising. After about 30 minutes, stir the polenta, add crumbled Gorgonzola and butter, and stir again. Return to the oven for another 10-15 minutes.
Step 14: Serve the creamy Gorgonzola polenta alongside the tender Italian pot roast.

Tips & Variations

Use a quality imported Italian canned tomato for the best flavor in the sauce.
Choosing a well-marbled chuck roast ensures tender, flavorful meat after slow cooking.
For a milder polenta, substitute Gorgonzola with Parmesan or fontina cheese.
Leftover pot roast can be shredded and used in sandwiches or pasta dishes.

Storage

Store leftover pot roast and polenta in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve texture and flavor. Polenta may thicken when chilled; add a splash of milk or broth when reheating to restore creaminess.

How to Serve

The image shows a close-up of several thick chunks of braised beef covered in a rich, dark brown sauce with a slightly chunky texture, spread evenly over all the pieces. The beef pieces have a tender, fibrous texture and are garnished with small sprinkles of fresh green parsley on top, adding a pop of color. The dish is served in a white bowl, with the sauce pooling around the beef, creating a glossy, hearty look. A few fresh parsley leaves lie on the sauce near the bottom edge. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, this pot roast actually tastes better the next day after the flavors have melded. Prepare the roast and polenta a day ahead and gently reheat before serving.

What can I substitute for pancetta if I can’t find it?

You can substitute pancetta with good-quality bacon or prosciutto for a similar savory flavor, though the texture will differ slightly.