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

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4.1 from 38 reviews

This Italian Pot Roast (Stracotto) is a rich, slow-braised chuck roast cooked with aromatic vegetables, pancetta, garlic, red wine, and tomatoes until tender and flavorful. Paired with creamy oven-baked Gorgonzola polenta, this classic Italian meal offers a comforting and hearty dining experience perfect for family gatherings or special occasions.

  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings

Ingredients

For the Italian Pot Roast (Stracotto)

  • 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 Oven-Baked Gorgonzola Polenta

  • 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

Instructions

  1. Preheat and Season: Preheat your oven to 350°F. Season the chuck roast liberally with salt and freshly ground black pepper to enhance its flavor before cooking.
  2. Brown the Roast: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Carefully place the chuck roast into the pot and brown it well on both sides, about 4-5 minutes per side. Once browned, transfer the roast to a plate and pour off the browned fat to avoid excess grease.
  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 the heat to medium and cook for 7-8 minutes, stirring occasionally, until the vegetables are tender and aromatic.
  4. Add Garlic and Wine: Stir in the chopped garlic and cook briefly for about 10-15 seconds until fragrant. Pour in the dry red wine and bring it to a boil, allowing it to boil for 1-2 minutes to reduce slightly and develop flavor.
  5. Combine Ingredients: Return the browned roast to the pot along with its accumulated juices. Add the beef broth (adjusted to 2 cups with water), crushed tomatoes, sliced garlic, fresh rosemary, Italian seasoning, and bay leaves. Stir gently to combine all the flavors.
  6. Simmer and Prepare for Oven: Bring the mixture to a gentle simmer over medium heat. To minimize evaporation, place a layer of aluminum foil or parchment paper over the Dutch oven, then put the lid on tightly.
  7. Braise in Oven: Transfer the Dutch oven to the preheated oven and cook the roast for 2 1/2 to 3 hours, or until the meat is extremely tender and easily shredded.
  8. Rest and Garnish: Remove the Dutch oven from the oven and allow the meat to rest for 15 minutes in the cooking liquid. Stir in the chopped fresh parsley. Transfer the roast to a serving platter and slice or shred as desired. Garnish with additional parsley if you like.
  9. Prepare Polenta Dish: While the roast is braising, spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray to prevent sticking.
  10. Mix Polenta Ingredients: Combine the chicken broth (or water), half-and-half, polenta, salt, and freshly ground black pepper in the prepared casserole dish. Stir well to evenly distribute the ingredients.
  11. Bake Polenta: Place the casserole dish in the oven uncovered during the last 40-45 minutes of the roast’s braising time. After approximately 30 minutes, carefully stir the polenta, add the crumbled Gorgonzola cheese and butter, and stir again to incorporate.
  12. Finish Baking Polenta: Return the casserole dish to the oven and bake for another 10-15 minutes until the polenta is creamy and slightly set.
  13. Serve: Serve the creamy, rich Gorgonzola polenta alongside slices or shreds of the flavorful Italian pot roast for a delicious Italian-inspired meal.

Notes

  • Use a coarse ground polenta, not instant, for the best texture in the oven-baked polenta.
  • Allowing the meat to rest in the pot allows it to absorb more flavors and makes slicing easier.
  • Braising the roast in a Dutch oven with a lid and foil minimizes evaporation and keeps the meat moist.
  • The Gorgonzola cheese can be adjusted to taste or substituted with another blue cheese for a different flavor profile.
  • Ensure the polenta is stirred halfway to prevent crust formation and to blend in the cheese and butter evenly.
  • This dish pairs wonderfully with a robust red wine to complement the rich flavors of the pot roast.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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