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Italian Pot Roast

Heavenly Italian Pot Roast with Creamy Gorgonzola Polenta

This Italian Pot Roast is a comforting and sophisticated dish featuring slow-cooked beef in red wine sauce, served with creamy Gorgonzola polenta.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stracotto
  • 4 pounds Chuck Roast Can substitute with top sirloin for less fat.
  • 2 tablespoons Olive Oil Adds richness and helps brown the meat; substitute with vegetable oil if necessary.
  • 1 Onion, finely chopped Adds sweetness and depth.
  • 2 large Carrots, finely chopped Contributes natural sweetness.
  • 2 stalks Celery, finely chopped Provides an aromatic base.
  • 4 ounces Pancetta, diced Infuses saltiness and umami; turkey bacon is a leaner substitute.
  • 12 cloves Garlic 2 chopped and 10 sliced.
  • 2 cups Dry Red Wine For a non-alcoholic option, use pomegranate juice mixed with beef broth.
  • 14.5 ounce can Beef Broth, diluted to 2 cups Vegetable broth can be a lighter option.
  • 28 ounce can Crushed Tomatoes Opt for high-quality brands.
  • 1 tablespoon Fresh Rosemary, chopped Thyme can serve as a suitable replacement.
  • 2 teaspoons Italian Seasoning Customize with individual dried herbs if desired.
  • 2 large Bay Leaves Remember to remove before serving.
  • 2 tablespoons Fresh Parsley, chopped For garnish; feel free to omit if preferred.
For the Polenta
  • 3 cups Chicken Broth or Water Swap with vegetable broth for vegetarian option.
  • 1.5 cups Half-and-Half Can be replaced with milk or dairy-free alternative.
  • 1 cup Polenta or Coarse Corn Grits Not instant varieties are recommended.
  • 1 cup Gorgonzola Cheese, crumbled Parmesan can be a milder alternative.
  • 2 tablespoons Butter Olive oil is a great dairy-free substitute.

Equipment

  • Dutch oven
  • Saucepan
  • casserole dish

Method
 

Step‑by‑Step Instructions for Stracotto
  1. Preheat your oven to 350°F (175°C).
  2. Generously season the chuck roast with salt and black pepper, and set aside.
  3. In a large Dutch oven, heat olive oil and brown the roast for 4-5 minutes on each side.
  4. Remove the roast, sauté the onion, carrots, celery, and pancetta for 7-8 minutes until tender.
  5. Stir in chopped garlic and cook for about 1 minute.
  6. Pour in dry red wine and bring to a boil, letting it simmer for 1-2 minutes.
  7. Combine the roast with broth, crushed tomatoes, sliced garlic, rosemary, and seasonings.
  8. Cover tightly and braise in the oven for 2.5 to 3 hours.
  9. For the polenta, spray a casserole dish and simmer broth or water with half-and-half, then whisk in polenta.
  10. Transfer polenta mixture to casserole dish and bake for 40-45 minutes.
  11. Stir in Gorgonzola and butter into polenta after 30 minutes and bake until creamy.
  12. Let the roast rest for 15 minutes before slicing, garnish with parsley, and serve with polenta.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 4mg

Notes

This dish is perfect for meal prepping; prepare it a day or two in advance to enhance flavors.

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