Italian Pot Roast Stracotto: A Hearty Delight to Savor

Italian Pot Roast Stracotto is a delicious and hearty dish that warms the soul and satisfies the senses. This traditional Italian pot roast dish features a tender beef chuck roast, slow-cooked to perfection, accompanied by creamy Gorgonzola polenta. The combination of flavors and textures makes it an irresistible choice for family dinners or special occasions. Let’s dive into how to make stracotto and explore why it’s such a beloved recipe.

Why You’ll Love This Italian Pot Roast Stracotto

This **Italian Pot Roast Stracotto** is not just another meal; it’s an experience. Here are a few reasons why you’ll adore this dish:

• Rich, deep flavors from the slow-cooked beef.
• Comforting creamy Gorgonzola polenta that pairs perfectly.
• Ideal for family gatherings or meal prep.
• Simple ingredients that are easy to find.
• Perfect for cold evenings or festive occasions.
• Hearty and filling, making it a complete meal.

This recipe showcases authentic stracotto ingredients and is a classic stracotto preparation that you can easily master.

Ingredients for Italian Pot Roast Stracotto

Gather these items:

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups cornmeal
• 4 cups water or chicken broth
• 1 cup Gorgonzola cheese, crumbled
• 4 tablespoons unsalted butter
• Fresh parsley, for garnish

How to Make Italian Pot Roast Stracotto Step-by-Step

1. Step 1: Season the beef chuck roast generously with salt and pepper.
2. Step 2: In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
3. Step 3: In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. Step 4: Pour in the red wine, scraping the bottom of the pot to release the browned bits. Bring to a simmer.
5. Step 5: Stir in beef broth, tomato paste, rosemary, and thyme. Return the roast to the pot.
6. Step 6: Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Cook for 3 to 4 hours, or until the meat is fork-tender.
7. Step 7: In a medium saucepan, bring water or chicken broth to a boil. Gradually whisk in cornmeal to avoid lumps. Reduce heat to low and stir continuously until thick, about 15-20 minutes.
8. Step 8: Once the polenta is thickened, stir in Gorgonzola cheese and butter until melted and creamy. Season with salt and pepper to taste.
9. Step 9: Once the roast is done, remove it from the oven. Let it rest for 10 minutes before slicing.
10. Step 10: Serve slices of the pot roast over a bed of Gorgonzola polenta, spooning some of the sauce over the top. Garnish with fresh parsley.

Pro Tips for the Perfect Italian Pot Roast Stracotto

Keep these in mind:

• This dish pairs well with a side salad.
• Leftovers can be stored in the refrigerator for up to 3 days.
• For an even richer flavor, let the roast marinate overnight before cooking.
• Consider using the best cuts for stracotto, such as brisket or round, for optimal tenderness.

Best Ways to Serve Italian Pot Roast Stracotto

Here are some serving ideas:

• Serve over creamy Gorgonzola polenta, as described.
• Pair with crusty bread to soak up the flavorful sauce.
• Add a side of roasted vegetables for a balanced meal.

How to Store and Reheat Italian Pot Roast Stracotto

To store leftovers, simply place them in an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stove or in the oven, ensuring the meat remains moist.

Frequently Asked Questions About Italian Pot Roast Stracotto

What’s the secret to perfect Italian Pot Roast Stracotto?

The secret lies in slow cooking the beef until it’s fork-tender. This method enhances the flavors and results in a juicy, flavorful roast.

Can I make Italian Pot Roast Stracotto ahead of time?

Yes, you can prepare this dish a day in advance. Just reheat gently before serving to maintain its delicious flavors.

How do I avoid common mistakes with Italian Pot Roast Stracotto?

Ensure not to rush the cooking process; allowing it to cook slowly is key to achieving the best flavors and tenderness.

Variations of Italian Pot Roast Stracotto You Can Try

Here are some creative twists to this classic dish:

• Try adding different vegetables, such as potatoes or parsnips, for added flavor.
• Substitute the Gorgonzola polenta with creamy mashed potatoes for a different texture.
• Experiment with herbs and spices to create your signature version.

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Italian Pot Roast Stracotto: A Hearty Delight to Savor

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Italian Pot Roast Stracotto With Gorgonzola Polenta is a delicious and hearty dish.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Oven
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups cornmeal
• 4 cups water or chicken broth
• 1 cup Gorgonzola cheese, crumbled
• 4 tablespoons unsalted butter
• Fresh parsley, for garnish

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Instructions

1. Season the beef chuck roast generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. Pour in the red wine, scraping the bottom of the pot to release the browned bits. Bring to a simmer.
5. Stir in beef broth, tomato paste, rosemary, and thyme. Return the roast to the pot.
6. Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Cook for 3 to 4 hours, or until the meat is fork-tender.
7. In a medium saucepan, bring water or chicken broth to a boil. Gradually whisk in cornmeal to avoid lumps. Reduce heat to low and stir continuously until thick, about 15-20 minutes.
8. Once the polenta is thickened, stir in Gorgonzola cheese and butter until melted and creamy. Season with salt and pepper to taste.
9. Once the roast is done, remove it from the oven. Let it rest for 10 minutes before slicing.
10. Serve slices of the pot roast over a bed of Gorgonzola polenta, spooning some of the sauce over the top. Garnish with fresh parsley.

Notes

• This dish pairs well with a side salad.
• Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 3g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 120mg