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

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4.3 from 2 reviews

  • Author: Eliza
  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings

Description

This Italian Pot Roast (Stracotto) recipe features a tender, slow-braised chuck roast cooked with aromatic vegetables, pancetta, garlic, and red wine in a rich tomato-based sauce. Paired with creamy oven-baked Gorgonzola polenta, this comforting dish delivers a perfect combination of savory flavors and luscious textures, ideal for a hearty family meal.

Ingredients

Pot 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 total liquid)
  • 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)

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 Oven and Season Roast: Preheat your oven to 350°F. Liberally season the chuck roast with salt and freshly ground black pepper to enhance its flavor.
  2. Brown the Roast: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Add the chuck roast and brown it well on both sides, about 4-5 minutes per side. Once browned, transfer the roast to a plate and discard excess fat from the pot.
  3. Sauté Vegetables and Pancetta: Pour in the remaining 2 tablespoons of olive oil. Add the chopped onion, carrot, celery, and diced pancetta to the Dutch oven. Reduce heat to medium and cook for 7-8 minutes until the vegetables soften and become fragrant.
  4. Add Garlic: Stir in the chopped garlic and cook for 10-15 seconds until fragrant, being careful not to burn it.
  5. Deglaze with Wine: Pour in the dry red wine and bring to a boil. Let it boil for 1-2 minutes to reduce slightly and develop the flavors.
  6. Return Roast and Add Liquids and Herbs: Place the browned roast back into the pot along with any juices. Add the beef broth (with water to total 2 cups), crushed tomatoes, sliced garlic, fresh rosemary, Italian seasoning, and bay leaves. Bring the mixture to a gentle simmer over medium heat.
  7. Minimize Evaporation and Cook in Oven: Cover the Dutch oven with a layer of aluminum foil or parchment paper to minimize evaporation, then place the lid on. Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours, or until the meat is extremely tender and easily shredded.
  8. Rest and Add Parsley: Once cooked, let the meat rest in the Dutch oven for 15 minutes. Stir in the chopped fresh parsley for a fresh herb finish.
  9. Prepare Polenta Dish: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray to prevent sticking.
  10. Combine Polenta Ingredients: In the prepared dish, combine the chicken broth or water, half-and-half, polenta, and salt and black pepper. Stir well to mix all ingredients evenly.
  11. Bake Polenta: Place the polenta dish in the oven uncovered during the last 40-45 minutes of the roast cooking time. After about 30 minutes, stir the polenta and add crumbled Gorgonzola cheese and butter. Stir again to combine, then return to the oven for an additional 10-15 minutes until creamy and set.
  12. Serve: Transfer the pot roast to a serving platter and slice or shred as preferred. Garnish with extra parsley if desired. Serve alongside creamy Gorgonzola polenta for a complete meal.

Notes

  • For best flavor, use a good quality imported Italian crushed tomato and a dry red wine that you enjoy drinking.
  • Make sure the polenta is coarse-ground and not instant for the best texture when baking.
  • Allowing the roast to rest after cooking helps retain juices and ensures tenderness.
  • Covering the Dutch oven with foil or parchment limits evaporation and keeps the meat moist.
  • This recipe can be prepared in advance; flavors improve when reheated the next day.
  • Use kitchen twine to tie the roast so it holds its shape during cooking.
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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