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Italian Pot Roast (Stracotto) with Gorgonzola Polenta: An Incredible Ultimate Recipe

  • Total Time: 4 hours 30 minutes

Ingredients

For the Italian Pot Roast (Stracotto):
– 3 to 4 pounds of beef chuck roast
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine (such as Chianti)
– 1 can (14 ounces) diced tomatoes, with juice
– 2 tablespoons tomato paste
– 1 tablespoon fresh thyme, chopped
– 1 tablespoon fresh rosemary, chopped
– 2 bay leaves
– Salt and pepper, to taste

For the Gorgonzola Polenta:
– 1 cup coarse polenta
– 4 cups water (or chicken broth for more flavor)
– ½ cup Gorgonzola cheese, crumbled
– 2 tablespoons butter
– Salt and pepper, to taste

Instructions

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.

  • Author: Alana
  • Prep Time: 30 minutes
  • Cook Time: 4 hours

Nutrition

  • Serving Size: 6
  • Calories: 650 kcal
  • Fat: 30g
  • Protein: 45g