Print

Stracotto (Italian Pot Roast) with Polenta and Gorgonzola Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

Stracotto is a classic Italian pot roast, slow-braised to tender perfection in a rich tomato and red wine sauce with aromatic vegetables, pancetta, and herbs. This comforting and hearty dish features a beautifully braised chuck roast infused with deep flavors, served alongside creamy, cheesy polenta baked right in the oven. It’s a perfect meal for a cozy family dinner or special occasion.

Ingredients

Scale

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 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

Polenta

  • 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

Instructions

  1. Preheat and season: Preheat your oven to 350°F (175°C). Season the chuck roast liberally with salt and freshly ground black pepper on all sides to enhance flavor before browning.
  2. Brown the roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, place the chuck roast in the pot and brown it thoroughly on both sides, approximately 4 to 5 minutes per side. This step develops rich flavor through caramelization. Transfer the roast to a plate and discard the browned fat from the pot.
  3. Sauté vegetables and pancetta: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the finely chopped onion, carrots, celery, and diced pancetta. Reduce heat to medium and cook for 7 to 8 minutes, stirring occasionally, until the vegetables are tender and aromatic.
  4. Add garlic and deglaze: Add the 2 chopped garlic cloves to the vegetables and cook briefly, about 10 to 15 seconds until fragrant. Pour in the dry red wine, bring it to a boil, and allow it to boil for 1 to 2 minutes. This deglazes the pot, loosening flavorful browned bits from the bottom.
  5. Combine ingredients for braising: Return the browned beef and any accumulated juices to the Dutch oven. Add the beef broth (diluted to 2 cups with water), crushed tomatoes, the 10 sliced garlic cloves, chopped fresh rosemary, Italian seasoning, and bay leaves. Stir gently to combine and bring to a gentle simmer over medium heat.
  6. Prepare for oven braising: Cover the Dutch oven with a layer of aluminum foil or parchment paper directly on the surface of the stew to minimize evaporation, then place the lid on top.
  7. Braise the roast: Place the covered Dutch oven in the preheated oven. Cook for 2 1/2 to 3 hours, or until the meat is extremely tender and easily shredded with a fork.
  8. Rest and add parsley: Remove the Dutch oven from the oven and let the meat rest in the pot for 15 to 20 minutes. Stir in 2 tablespoons of freshly chopped parsley to add brightness.
  9. Prepare the polenta: While the roast is braising, spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray. Combine the chicken broth (or water), half-and-half, polenta, and salt and pepper in the dish. Stir well to incorporate.
  10. Bake the polenta: Place the casserole dish uncovered in the oven alongside the roasting meat during the last 40 to 45 minutes of braising. After about 30 minutes, stir the polenta, then add the crumbled Gorgonzola cheese and butter, stirring again to mix thoroughly. Return the polenta to the oven and bake another 10 to 15 minutes until creamy and set.
  11. Serve: Transfer the roast to a serving platter and slice or shred as preferred. Garnish with additional fresh parsley if desired. Serve hot with the creamy baked polenta on the side.

Notes

  • Substitutions: If you don’t enjoy blue cheese or Gorgonzola, try Parmesan, Romano, Asiago, Cheddar, or Gruyere cheese instead for the polenta.
  • Non-alcoholic option: Replace the red wine with 1 cup pomegranate or grape juice plus an additional cup of beef broth. Adjust acidity at the end with a splash of balsamic or red wine vinegar if desired.
  • Pork alternative: Use turkey bacon instead of pancetta if you avoid pork products.
  • Serving tips: This roast is often easier to shred or break into pieces rather than slicing, especially when warm. If planning to serve slices, it’s best to chill the roast before slicing thinly.
  • Thickening sauce: To thicken thin sauce, make a slurry by mixing 2 tablespoons softened butter with 3 tablespoons all-purpose flour. Stir in 3-4 tablespoons hot braising liquid to the slurry, then add back to the Dutch oven. Simmer gently on stovetop for 4-5 minutes without boiling to thicken.
  • Slow cooker instructions: Cook 4-6 hours on HIGH or 8-10 hours on LOW. For better sauce concentration, leave the lid off for the last 30-45 minutes or reduce the broth slightly at start.
  • Instant Pot option: Pressure cook for about 60-80 minutes for tender results.
  • Make ahead: Can be prepared up to 2 days in advance. Reheat gently in a 350°F oven until warmed through.
  • Freezer friendly: Freeze in airtight containers for 1-2 months. Thaw in fridge and reheat in oven before serving.

Keywords: Stracotto, Italian pot roast, braised beef, polenta, Italian dinner, comfort food, slow braised roast

Find it online: https://hannahdelgado.com/stracotto-italian-pot-roast-with-polenta-and-gorgonzola-recipe/