Italian Pot Roast (Stracotto)
A comforting, slow-cooked pot roast served with creamy oven-baked gorgonzola polenta, perfect for a dramatic dinner.
Ingredients
For the Pot Roast
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil For browning the beef
- 1 cup non-alcoholic red wine or unsweetened red grape juice For depth of flavor
- 2 cups beef broth For cooking the roast
- 2 sprigs fresh rosemary Adds aromatic flavor
- 2 sprigs fresh thyme Adds aromatic flavor
- Salt and pepper To taste
For the Gorgonzola Polenta
- 1 cup cornmeal For the polenta base
- 4 cups water For cooking the polenta
- 4 ounces Gorgonzola cheese, crumbled For flavor in the polenta
- 2 tablespoons butter To enrich the polenta
Vegetables
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides, then remove and set aside.
- In the same pot, add onion, carrots, and celery; sauté until softened. Add garlic and cook for another minute.
Cooking
- Place the beef back in the pot and pour in the non-alcoholic red wine (or juice). Scrape any brown bits from the bottom.
- Add beef broth, rosemary, thyme, salt, and pepper. Bring to a simmer, cover, and transfer to the oven. Cook for about 3 hours, or until the meat is tender.
Polenta
- For the polenta, in a saucepan, bring water to a boil, then gradually whisk in cornmeal. Reduce heat and stir until thickened.
- Stir in butter and Gorgonzola cheese until smooth. Transfer to a baking dish and bake in the oven until set, about 30 minutes.
Serving
- Serve the pot roast with polenta on the side.
Notes
The pot roast actually benefits from chilling overnight because flavors marry. Reheat gently, adding a splash of broth if it's dry. Non-alcoholic red wine or unsweetened grape juice gives the acidity and color without booze.