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

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4.5 from 131 reviews

This Italian Pot Roast (Stracotto) is a hearty and comforting dish featuring a tender, slow-braised chuck roast infused with aromatic vegetables, pancetta, garlic, red wine, and Italian herbs. It is paired perfectly with creamy, oven-baked Gorgonzola polenta that adds a rich, cheesy complement to the flavorful meat.

Ingredients

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
  • Chopped fresh parsley, for garnish

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. Generously season the chuck roast with salt and freshly ground black pepper to enhance the meat’s flavor.
  2. Browning the Roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the chuck roast well on both sides, about 4-5 minutes per side, to develop a rich crust. Transfer the roast to a plate and discard the excess fat.
  3. Sauté Vegetables and Pancetta: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the chopped onion, carrots, celery, and diced pancetta. Reduce the heat to medium and cook for 7-8 minutes until vegetables are tender and fragrant.
  4. Add Garlic: Stir in the 2 chopped garlic cloves and cook briefly for 10-15 seconds until aromatic.
  5. Deglaze with Wine: Pour in the dry red wine and bring to a boil, allowing it to reduce for 1-2 minutes to concentrate the flavors.
  6. Return Roast and Add Liquids: Place the browned roast back into the Dutch oven along with any juices. Add beef broth, crushed tomatoes, the sliced garlic cloves, chopped rosemary, Italian seasoning, and bay leaves. Stir gently and bring to a gentle simmer.
  7. Cover and Braise: Cover the Dutch oven with a layer of aluminum foil or parchment paper, then the lid, to reduce evaporation. Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours until the roast is extremely tender and easily shredded.
  8. Prepare Polenta Dish: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray. Combine chicken broth or water, half-and-half, polenta, salt, and black pepper in the dish. Stir well to combine.
  9. Bake the Polenta: Place the polenta dish uncovered in the oven during the last 40-45 minutes of the roast’s braising time. After 30 minutes, stir the polenta, then mix in the crumbled Gorgonzola cheese and butter. Return to the oven for another 10-15 minutes until creamy and set.
  10. Serve: Once the roast is done, remove from oven, slice or shred the meat as desired, and garnish with chopped fresh parsley. Serve alongside the rich oven-baked Gorgonzola polenta for a complete Italian-inspired meal.

Notes

  • Use a heavy Dutch oven to ensure even heat distribution for tender braising.
  • Tie the roast to help maintain its shape during long cooking.
  • For best flavor, choose a full-bodied dry red wine like Chianti or Cabernet Sauvignon.
  • Gorgonzola cheese adds a sharp, creamy contrast; substitute with blue cheese if unavailable.
  • Polenta can be cooked with chicken broth or water; broth will add more depth of flavor.
  • Stir the polenta occasionally during baking to prevent lumps and ensure creaminess.
  • Leftover pot roast can be stored in the refrigerator for up to 3 days and reheated gently.
  • For a milder cheese flavor, reduce Gorgonzola quantity.

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