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Italian Pot Roast Stracotto with Creamy Oven-Baked Gorgonzola Polenta

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
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Delicious Italian Pot Roast Stracotto served with creamy oven-baked gorgonzola polenta.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups beef broth
  • 1 cup red wine
  • 2 carrots, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups polenta
  • 1 cup gorgonzola cheese, crumbled
  • 4 cups water
  • 1/2 cup heavy cream

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. In a large pot, heat olive oil over medium heat. Season the beef with salt and pepper and brown on all sides.
  3. Add carrots, onion, garlic, thyme, and rosemary to the pot, sautéing for a few minutes.
  4. Pour in the red wine and beef broth, then bring to a simmer.
  5. Cover the pot and transfer it to the oven. Cook for 3-4 hours until the meat is tender.
  6. To prepare the polenta, bring water to a boil in a separate pot. Gradually whisk in the polenta, stirring until thick.
  7. Stir in heavy cream and gorgonzola cheese until melted and creamy.
  8. Serve the pot roast alongside the creamy gorgonzola polenta.

Notes

  • For a richer flavor, use a full-bodied red wine.
  • Let the pot roast rest for 10-15 minutes before slicing for better texture.

Nutrition

Keywords: Italian Pot Roast, Stracotto, Gorgonzola Polenta

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