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Italian Pot Roast Stracotto: A Hearty Delight to Savor

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

Ingredients

Scale
  • 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

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

Find it online: https://yummywords.com/italian-pot-roast-stracotto/

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