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

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★★★★

3.8 from 42 reviews

This classic Italian Pot Roast (Stracotto) is a slow-braised chuck roast simmered in red wine, tomatoes, and aromatic vegetables until fork-tender. Paired with creamy oven-baked Gorgonzola polenta, this comforting dish balances rich, savory flavors and a luscious, cheesy texture perfect for a family meal or special occasion.

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)
  • 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)

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 your oven to 350 degrees F. Liberally season the chuck roast on all sides with salt and freshly ground black pepper to enhance flavor and ensure a well-seasoned crust during searing.
  2. Sear the Roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chuck roast and brown thoroughly on both sides, approximately 4-5 minutes per side, to develop a rich, savory crust. Remove the roast and set aside on a plate. Pour off and discard excess fat from the pot.
  3. Sauté Vegetables: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Stir in the chopped onion, carrots, celery, and diced pancetta. Reduce heat to medium and cook until the vegetables are softened and translucent, about 7-8 minutes.
  4. Add Garlic: Stir in the chopped garlic and cook briefly for 10-15 seconds until fragrant, being careful not to burn it.
  5. Deglaze with Wine: Pour in the dry red wine and bring to a boil. Let it boil for 1-2 minutes to reduce slightly, scraping up any browned bits from the bottom of the pot for extra flavor.
  6. Return Roast and Add Liquids: Place the seared roast back into the Dutch oven along with any accumulated juices. Add the beef broth, crushed tomatoes, sliced garlic, fresh rosemary, Italian seasoning, and bay leaves. Bring the mixture to a gentle simmer over medium heat.
  7. Prepare for Braising: Cover the Dutch oven with a layer of aluminum foil or parchment paper directly over the surface of the liquid to minimize evaporation, then place the lid on top.
  8. Braise in Oven: 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 with a fork.
  9. Rest and Garnish Roast: Remove the Dutch oven from the oven and let the roast rest in the cooking liquid for 15 minutes. Stir in the chopped fresh parsley for a burst of freshness. Transfer the meat to a serving platter and slice or shred it as desired. Garnish with additional parsley if preferred.
  10. Prepare Polenta Dish: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray to prevent sticking. Combine the chicken broth (or water), half-and-half, polenta, salt, and pepper in the casserole dish, stirring well to combine.
  11. Bake Polenta: Place the casserole dish in the oven uncovered during the last 40-45 minutes of the pot roast braise. After about 30 minutes, remove the dish and stir the polenta. Add the crumbled Gorgonzola cheese and butter, stir until well incorporated, then return to the oven for another 10-15 minutes until the polenta is creamy and set.
  12. Serve: Spoon the creamy oven-baked Gorgonzola polenta alongside the tender Italian pot roast and enjoy this hearty, flavorful meal.

Notes

  • Use a tied chuck roast to ensure even cooking and maintain shape during braising.
  • Choosing a good quality Italian crushed tomato will elevate the flavor of the pot roast sauce.
  • Coarse ground polenta (not instant) yields the best texture for the oven-baked polenta.
  • Keep the foil or parchment layer in the Dutch oven during braising to reduce evaporation and keep the meat moist.
  • Feel free to substitute chicken broth with vegetable broth or water for the polenta depending on taste preferences.
  • Gorgonzola adds a unique tangy flavor; if unavailable, blue cheese or a mild creamy cheese can be substituted.
  • Leftover pot roast can be stored in the refrigerator for up to 3 days; reheat gently to preserve tenderness.

Keywords: Italian pot roast, Stracotto, braised beef, oven-baked polenta, Gorgonzola polenta, slow-cooked beef, Italian comfort food, hearty dinner

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