Name: Stracotto (Italian Pot Roast) with Polenta and Gorgonzola Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 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 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; Cooking spray; 3 cups chicken broth or water; 1 1/2 cups 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

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Introduction

Stracotto, an Italian pot roast, is a classic slow-cooked beef dish packed with rich flavors from herbs, red wine, and pancetta. Paired with creamy, cheesy polenta, it makes for a comforting and hearty meal perfect for any occasion.

The image shows a white oval plate filled with chunky stew. The stew has a thick reddish-brown sauce with visible bits of vegetables like carrots, and many pieces of slow-cooked dark brown meat layered evenly on top. The meat looks tender and is covered partly with the sauce. Fresh green chopped herbs are sprinkled on the meat and sauce. The plate is set on a white marbled surface with a dark gray cloth partially under it. To the right of the plate, there is a two-prong metal fork with a dark wooden handle, and some fresh green rosemary and parsley are placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons olive oil, divided
1 (4-pound) chuck roast, tied
Salt and freshly ground black pepper
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
For the 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

Step 1: Preheat your oven to 350°F. Season the chuck roast liberally with salt and black pepper.
Step 2: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Brown the chuck roast well on both sides, about 4-5 minutes per side. Remove the roast and pour off the fat.
Step 3: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Sauté the onion, carrot, celery, and pancetta over medium heat until the vegetables are tender, about 7-8 minutes.
Step 4: Add the chopped garlic and cook for 10-15 seconds until fragrant. Pour in the red wine and bring to a boil for 1-2 minutes to reduce slightly.
Step 5: Return the roast and any juices to the pot. Add the beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring everything to a gentle simmer.
Step 6: Cover the Dutch oven with a layer of aluminum foil or parchment paper and then the lid to minimize evaporation. Transfer to the oven and cook for 2 1/2 to 3 hours until the meat is very tender.
Step 7: While the roast cooks, prepare the polenta. 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 and stir well.
Step 8: Place the polenta dish uncovered in the oven alongside the roast for the last 40-45 minutes of cooking. After about 30 minutes, stir the polenta, add Gorgonzola cheese and butter, then stir again. Return to the oven for another 10-15 minutes.
Step 9: Remove the roast from the oven and let it rest in the Dutch oven for 15 minutes. Stir in the chopped fresh parsley.
Step 10: Transfer the roast to a serving platter and slice or shred as desired. Garnish with additional parsley if you like. Serve with the creamy polenta.

Tips & Variations

If you prefer blue cheese alternatives, try Parmesan, Romano, Asiago, Cheddar, or Gruyère in the polenta.
For a non-alcoholic option, substitute 1 cup of pomegranate or grape juice for the red wine and use an extra cup of beef broth. Adjust acidity with a splash of balsamic or red wine vinegar if needed.
You can replace pancetta with turkey bacon for a pork-free version.
If the sauce is too thin, thicken it by making a slurry with 2 tablespoons softened butter and 3 tablespoons all-purpose flour, then stirring it into the simmering sauce until thickened.
For slow cooker use, cook 4-6 hours on HIGH or 8-10 hours on LOW, removing the lid for the last 30-45 minutes to reduce the sauce.
An electric pressure cooker will take about 60 to 80 minutes for tender results.
To slice the roast easily, refrigerate it first or shred if preferred.

Storage

Store leftover pot roast and polenta in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F until heated through. This dish also freezes well for 1-2 months; thaw in the refrigerator before reheating.

How to Serve

This close-up image shows several large chunks of tender brown meat covered in a thick, reddish-brown sauce with visible herbs and spices. The meat pieces have a textured, slightly rough surface and are garnished with chopped green parsley scattered on top. The sauce appears rich and glossy, pooling gently around the meat, and a few whole parsley leaves rest near the bottom of the dish. The dish is presented in a white bowl sitting on a white marbled surface, and a silver fork is slightly visible on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, while chuck roast is recommended for its flavor and tenderness, you can use top sirloin or other braising cuts. Just allow for possible adjustments in cooking time.

Is pancetta necessary, or can I omit it?

Pancetta adds rich flavor, but you can omit it or substitute with turkey bacon or leave it out entirely for a lighter dish.