Follow these simple steps to prepare your Italian Pot Roast (Stracotto) with Gorgonzola Polenta:

For the Pot Roast:

1. Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Season the roast with salt and pepper. Sear on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.

2. Sauté the Aromatics: In the same pot, add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

3. Add Ingredients: Stir in the diced tomatoes, beef broth, red wine, tomato paste, thyme, rosemary, and bay leaves. Bring the mixture to a gentle simmer.

4. Return the Roast: Place the seared roast back into the pot, ensuring it is submerged in the liquid.

5. Slow Cook: Cover and cook on low heat on the stovetop or transfer to an oven preheated to 325°F (160°C). Cook for 3 to 4 hours, or until the meat is fork-tender.

6. Rest the Meat: Once cooked, remove the pot roast from the heat. Let it rest for 15-20 minutes before slicing it for serving.

For the Gorgonzola Polenta:

1. Boil Water: In a medium saucepan, bring 4 cups of water or chicken broth to a simmer. Add a pinch of salt.

2. Whisk in Polenta: Gradually whisk the polenta into the simmering liquid. Continue whisking to prevent clumps from forming.

3. Cook Polenta: Reduce heat to low. Cook the polenta, stirring frequently, for about 25-30 minutes until it thickens and becomes creamy.

4. Add Gorgonzola and Butter: Stir in the crumbled Gorgonzola cheese and butter. Season with salt and pepper to taste.

5. Serve Immediately: Keep the polenta warm until ready to serve.