Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta Recipe
This Italian Pot Roast (Stracotto) recipe offers a rich, slow-braised chuck roast simmered in red wine, tomatoes, and aromatic herbs, resulting in tender, flavorful meat perfect for slicing or shredding. Paired with creamy, oven-baked Gorgonzola polenta, this comforting dish combines traditional Italian flavors with hearty textures, making it an impressive yet approachable meal for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
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 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)
Oven-Baked Gorgonzola Polenta
- 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
Instructions
- Preheat Oven: Set your oven to 350 degrees F (175 degrees C) to prepare for slow roasting the pot roast and baking the polenta.
- Season and Brown Roast: Liberally season the chuck roast with salt and pepper. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Brown the roast well on all sides, about 4-5 minutes per side, then transfer to a plate and discard excess fat.
- Sauté Vegetables: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add finely chopped onion, carrot, celery, and diced pancetta. Reduce heat to medium and cook for 7-8 minutes until vegetables soften.
- Add Garlic and Wine: Stir in the chopped garlic cloves and cook briefly until fragrant, about 10-15 seconds. Pour in the dry red wine and bring to a boil, letting it reduce for 1-2 minutes.
- Combine Roast and Liquid: Return the browned beef along with any juices back to the Dutch oven. Add beef broth topped with enough water to make 2 cups, crushed tomatoes, sliced garlic cloves, fresh rosemary, Italian seasoning, and bay leaves. Bring everything to a gentle simmer over medium heat.
- Prepare for Oven Braising: Cover the Dutch oven with a layer of aluminum foil or parchment paper to minimize evaporation, then place the lid on top.
- Braise the Roast: Transfer the Dutch oven to the preheated oven and cook for 2 1/2 to 3 hours, or until the meat is extremely tender and easily shredded.
- Rest and Garnish: Let the meat rest in the Dutch oven for 15 minutes. Stir in chopped fresh parsley, then transfer the roast to a serving platter. Slice or shred as preferred and garnish with additional parsley if desired.
- Prepare Polenta Dish: Lightly spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
- Combine Polenta Ingredients: In the casserole dish, mix chicken broth (or water), half-and-half, polenta, and salt and pepper to taste. Stir well to combine all ingredients.
- Bake Polenta: Place the polenta in the oven uncovered alongside the roast during the last 40-45 minutes of braising. After the first 30 minutes, stir the polenta, add crumbled Gorgonzola cheese and butter, and stir again to incorporate.
- Finish Baking Polenta: Return the polenta to the oven and bake for an additional 10-15 minutes until creamy and cooked through.
- Serve: Plate the oven-baked Gorgonzola polenta alongside the sliced or shredded Italian pot roast. Serve hot and enjoy a hearty, comforting Italian meal.
Notes
- Use a tied chuck roast to help maintain the meat’s shape during braising.
- Choosing a quality dry red wine and imported Italian crushed tomatoes enhances the flavor depth.
- Covering the Dutch oven with foil before the lid helps retain moisture and prevents excessive liquid evaporation.
- Polenta should be coarse ground and not instant to achieve the best texture when baked.
- The dish can be made ahead; the flavors improve when reheated gently the next day.
- If you don’t have pancetta, use unsmoked bacon as an alternative.
- Leftover polenta can be cooled, sliced, and pan-fried the next day for a delicious treat.
Keywords: Italian pot roast, Stracotto, oven-baked polenta, Gorgonzola polenta, braised beef, comfort food, slow braise, Italian cuisine
