Italian Pot Roast (Stracotto) with Gorgonzola Polenta
A comforting Italian pot roast paired with creamy Gorgonzola polenta, perfect for cozy dinners.
Ingredients
For the Pot Roast
- 3-4 pounds beef chuck roast A cut that benefits from slow cooking.
- 2 tablespoons olive oil For searing the roast.
- 1 cup beef broth For moisture and flavor.
- 1 cup red wine Can be replaced with beef broth plus balsamic vinegar.
- 1 teaspoon salt To taste.
- 1 teaspoon pepper To taste.
- 2 sprigs fresh rosemary For flavor.
- 2 sprigs fresh thyme For flavor.
For the Gorgonzola Polenta
- 1 cup polenta Can use instant or regular.
- 4 cups water For cooking the polenta.
- 1 tablespoon butter For creaminess.
- to taste Gorgonzola cheese, crumbled A rich topping, can use less based on preference.
For the Vegetables
- 1 onion chopped Adds sweetness.
- 2 carrots chopped Adds color and sweetness.
- 2 stalks celery Adds flavor.
- 4 cloves garlic, minced For aromatic flavor.
Instructions
Preparation
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven, heat olive oil over medium-high heat.
- Season the roast with salt and pepper, then sear on all sides until browned.
- Remove the roast and set aside. In the same pot, add onion, carrots, and celery; sauté until softened.
- Add garlic and cook for 1 more minute.
Cooking the Roast
- Return the roast to the pot, adding beef broth, red wine, rosemary, and thyme.
- Bring to a simmer, then cover and transfer to the oven. Cook for 3-4 hours until the meat is tender.
Making the Polenta
- For the Gorgonzola polenta, bring water to a boil in a separate pot.
- Slowly whisk in polenta, reduce heat to low, and cook until thickened, about 20-30 minutes.
- Stir in butter and crumbled Gorgonzola, mixing until smooth.
Serving
- Serve the pot roast warm with a side of Gorgonzola polenta.
Notes
Gorgonzola is a splurge but a little goes a long way. If using large wedges, freeze a chunk and use it later. Polenta can be adjusted to taste; cheese adds saltiness.