Name: Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta 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; 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); Cooking spray; 3 cups chicken broth (or water); 1 1/2 cup 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

Jump to Recipe· 4.1 from 38 reviews

There is something deeply comforting and utterly spectacular about the melding of robust flavors in the Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe. This dish brings together slow-braised chuck roast infused with garlic, rosemary, and rich tomatoes, paired beautifully with creamy, tangy polenta baked to perfection with Gorgonzola cheese. The long, slow cooking makes the meat melt-in-your-mouth tender, while the cheesy oven-baked polenta offers the perfect balance of creaminess and sharpness to complete this soul-satisfying meal. Whether you’re looking to impress guests or craving a heartwarming dinner, this recipe is truly a celebration of Italian culinary tradition and comfort food magic.

Ingredients You’ll Need

A large piece of browned meat sits in the middle of a white pot with bright red handles, the meat showing a rich dark brown sear with textured surface and some glistening juices around it. The inner walls of the pot show signs of cooking with a slightly browned ring near the top, while the white marbled surface is visible underneath the pot. The image is clear and bright, taken from above, focusing on the cooked meat inside the pot photo taken with an iphone --ar 4:5 --v 7

Simple but essential, these ingredients work together to create the depth, richness, and texture that make this Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe so unforgettable. Each component adds its own personality, from the sweet carrots and earthy pancetta in the roast to the luxurious tang of Gorgonzola in the polenta.

4 tablespoons olive oil (divided): For browning the roast and sautéing the vegetables, adding fruity richness.
1 (4-pound) chuck roast (tied): The star of the dish, perfect for slow cooking until tender.
Salt and freshly ground black pepper: To season the meat and polenta, enhancing all the flavors.
1 large onion (finely chopped): Builds a sweet, aromatic base in the pot roast.
2 large carrots (finely chopped): Adds subtle sweetness and color.
2 stalks celery (finely chopped): Brings earthy depth to the savory sauce.
4 ounces pancetta (diced): Introduces a smoky, salty note that complements the meat.
12 cloves garlic (2 chopped, 10 sliced, divided): Garlic’s fragrance is key for that authentic Italian flavor.
2 cups dry red wine: Adds acidity, complexity, and richness to braise the meat.
1 can (14.5-ounce) beef broth plus water to make 2 cups: Provides savory depth and moisture for cooking the roast.
1 can (28-ounce) crushed tomatoes: The foundation of the luscious sauce.
1 tablespoon chopped fresh rosemary: Earthy and fragrant herb that brightens the dish.
2 teaspoons Italian seasoning: Adds a harmonious blend of classic herbs.
2 large bay leaves: Infuse subtle herbal notes during slow cooking.
2 tablespoons chopped fresh parsley (plus more for garnish): Added fresh at the end to lift and freshen the flavors.
Cooking spray: To prevent sticking when baking the polenta.
3 cups chicken broth (or water): The liquid base for the polenta for a creamy texture.
1 1/2 cup half-and-half: Enriches the polenta with smooth creaminess.
1 cup polenta or coarse corn grits: The hearty, comforting base for the baked side dish.
1 cup crumbled Gorgonzola cheese: Adds a punch of tangy, creamy flavor to the polenta.
2 tablespoons butter: For silkiness and richness in the polenta.

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

Step 1: Prepare and Brown the Roast

Preheat your oven to 350 degrees F. Season the chuck roast generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the roast for about 4-5 minutes on each side until it develops that gorgeous, golden crust that locks in flavor. Remove and set aside. This browning step is fundamental as it creates the complex, deep flavor base that awakens the whole dish.

Step 2: Sauté the Vegetables and Pancetta

Remove excess fat from the pot and add the remaining olive oil. Toss in the finely chopped onion, carrots, celery, and pancetta, cooking over medium heat until the vegetables soften and become fragrant, about 7-8 minutes. This soffritto is key to building the sauce’s sweet and savory layers.

Step 3: Add Garlic and Deglaze with Wine

Stir in the chopped garlic for just 10-15 seconds to release its aroma without burning. Pour in the red wine, scraping the browned bits from the bottom of the pot, and bring it to a boil. Let it reduce for a minute or two to concentrate the flavor. This step infuses the dish with a beautiful acidity and richness you can’t get from broth alone.

Step 4: Return Roast and Build the Braise

Place the browned roast back into the pot along with any juices. Add beef broth, crushed tomatoes, sliced garlic cloves, rosemary, Italian seasoning, and bay leaves. Bring everything to a gentle simmer. Cover tightly with parchment or foil, then the lid, to keep moisture locked in during cooking. This slow braising in luscious tomato sauce is what transforms the meat into tender perfection.

Step 5: Braise the Meat

Put the Dutch oven in the preheated oven and let it cook for 2 1/2 to 3 hours. The result is a fork-tender, falling-apart roast infused with rich tomato and aromatic herbs. Once done, let the meat rest in the pot for about 15 minutes to soak up even more flavor and stay juicy.

Step 6: Prepare the Oven-Baked Gorgonzola Polenta

While the roast finishes braising, spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray. Combine chicken broth (or water), half-and-half, polenta, and a pinch of salt and pepper in the dish, stirring well. Place it in the oven alongside the roast for the last 40-45 minutes of cooking. After 30 minutes, stir in the crumbled Gorgonzola and butter, then return it to the oven for 10-15 more minutes until wonderfully creamy and slightly golden on top.

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

A round red pot with two handles contains a thick dark brown stew with visible chunks of meat submerged in the rich sauce, garnished with finely chopped green herbs on top. The pot has a light interior stained by the stew. Around the pot are fresh green herb sprigs, three brown bay leaves, and a white spoon with some of the stew sauce on it. All items are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley over the sliced or shredded tender pot roast adds a lovely burst of color and a hint of brightness that complements the rich, savory flavors perfectly. You might also add a few extra crumbles of Gorgonzola on the polenta for a dramatic, cheesy flourish.

Side Dishes

This dish is a showstopper on its own, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables would be excellent choices. The freshness and crunch balance the hearty meat and creamy polenta beautifully.

Creative Ways to Present

For a rustic yet elegant touch, serve the pot roast sliced thickly on a wooden board surrounded by carved chunks of the cheesy baked polenta. Drizzle some of the braising sauce over everything and finish with a handful of parsley. It’s a feast for both eyes and palate that feels invitingly homey and special at the same time.

Make Ahead and Storage

Storing Leftovers

Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe actually tastes even better the next day! Store leftovers in airtight containers in the refrigerator for up to four days. The flavors continue to meld, and the polenta holds its creamy texture quite well when reheated gently.

Freezing

You can freeze the pot roast and polenta separately in freezer-safe containers for up to three months. Just portion the meat and sauce separately from the polenta so you can thaw and reheat each perfectly without compromising texture or flavor.

Reheating

For the pot roast, thaw in the fridge overnight and reheat gently on the stovetop over low heat, adding a splash of broth if needed to keep it moist. The polenta reheats beautifully in the oven at 350 degrees F or in a microwave until warmed through and creamy again.

FAQs

Can I use a different cut of beef for the Stracotto?

While chuck roast is ideal due to its marbling and ability to become tender when slow-cooked, you can also use other cuts like brisket or short ribs. Just make sure it has enough fat and connective tissue to stay moist during the braise.

Is there a substitute for Gorgonzola cheese in the polenta?

If you’re not a fan of Gorgonzola, blue cheese or even creamy goat cheese are fantastic alternatives that maintain that tangy, rich profile. For a milder option, a sharp cheddar can also work.

Can I make this recipe in a slow cooker instead of the oven?

Absolutely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker, cook on low for 7-8 hours, and prepare the polenta separately in the oven or on the stovetop.

How thick should I cook the polenta?

Using coarse ground polenta, bake it until it’s creamy but thick enough to hold its shape when served. Stirring halfway prevents lumps and ensures even cooking, so keep an eye on its texture.

What type of wine works best in this recipe?

You want a dry, full-bodied red wine such as Chianti, Sangiovese, or Cabernet Sauvignon. These bring acidity and depth without overpowering the other flavors in the braise.

Final Thoughts

I can’t recommend this Italian Pot Roast (Stracotto) with Oven-Baked Gorgonzola Polenta Recipe enough if you’re craving something that feels both indulgent and filled with heartwarming tradition. It’s a perfect dish to slow down and savor, sharing with family or friends around the table. Once you make this, I guarantee it will become one of your treasured go-to recipes for special occasions or cozy dinners alike. Give it a try — your taste buds will thank you!