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Italian pot roast with polenta is pure comfort for chilly nights and special gatherings. This dish pairs fall-apart tender beef in a lush tomato and red wine sauce with a creamy Gorgonzola polenta that always wows my guests. It is a favorite when I want to transport everyone to an Italian countryside meal without leaving home.
I served this last winter for a holiday dinner and everyone asked for seconds even my picky niece had a second helping which never happens
Ingredients
- Chuck roast: Look for a 4 pound well-marbled cut for juicy tender bites
- Olive oil: Choose a fruity extra virgin olive oil for both depth and a silky sear
- Onion Carrots and Celery: Use fresh and vibrant produce as they build the savory base
- Pancetta: Adds richness and a hint of saltiness try to use imported if possible
- Garlic: Go for plump whole cloves for sweet mellow flavor
- Red Wine: Pick a hearty dry Italian red like Chianti or Barbera
- Beef Broth: Use low sodium store-bought or homemade for best beef flavor
- Crushed Tomatoes: Look for San Marzano for sweet vibrant sauce
- Rosemary Italian Seasoning Bay Leaves: Choose fresh herbs when you can for fragrance and taste
- Chicken Broth and Half-and-Half: Used for the polenta select high quality to boost flavor
- Polenta: Authentic stone-ground polenta cooks up creamy and has better texture than instant
- Gorgonzola Cheese: Adds tang and creaminess mild or bold based on preference
- Butter: A pat of real butter at the end makes polenta silky smooth
Step-by-Step Instructions
- Season and Brown the Roast:
- Pat the chuck roast dry and season all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the roast on all sides until you see a dark golden crust about 4 to 5 minutes per side. Remove the roast and set aside. This step builds deep caramelized flavor for the sauce.
- Sauté Vegetables and Pancetta:
- In the same pot lower the heat to medium and add the chopped onion carrots celery and diced pancetta. Cook stirring and scraping up the bits from the bottom for 10 to 12 minutes. Let the pancetta fat render and the vegetables soften until the onions are golden and glossy.
- Deglaze and Braise:
- Add whole garlic cloves and pour in the red wine. Scrape the bottom well to get up all the flavor. Reduce the wine by about a third over high heat. Return the roast to the pot and pour over the beef broth and crushed tomatoes. Add rosemary Italian seasoning and bay leaves. Bring to a simmer then cover and transfer to a 350 degree oven. Let it braise for 2 and a half to 3 hours basting once or twice. The roast is done when it falls apart easily with a fork.
- Cook the Polenta:
- About 45 minutes before serving combine the chicken broth half-and-half and polenta in a covered casserole dish. Stir well to make sure there are no lumps. Bake in the oven alongside your roast for 40 to 45 minutes stirring halfway. This method keeps the polenta creamy and avoids stovetop splatters.
- Finish and Serve:
- Remove the polenta from the oven and stir in Gorgonzola cheese and butter until melted and silky. Taste for seasoning. Lift the roast onto a board and slice or shred as preferred. Spoon polenta into bowls and top with braised beef and plenty of sauce. Garnish with extra herbs if you like.
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Gorgonzola in the polenta is the secret that makes this dish unforgettable. I remember my grandfather always saving the last bite of cheese polenta with sauce as the best because the flavors truly sing together.
Storage Tips
Leftover roast and polenta will keep in airtight containers in the fridge for up to three days. Both can be frozen up to two months. When reheating polenta add a splash of broth or milk and stir gently over low heat for best texture. Beef will thaw perfectly if left in the fridge overnight.
Ingredient Substitutions
If you cannot find pancetta use thick-cut bacon cut into small cubes for a similar effect. Any robust blue cheese can substitute for Gorgonzola in a pinch. For a wine-free version use additional beef broth for braising the roast.
Serving Suggestions
This is a showstopper on its own but I love serving it with simple sautéed greens such as spinach or broccolini. A crisp green salad with a tangy vinaigrette adds freshness to balance the rich sauce. For a real Italian touch serve with a bottle of the same red wine used in the sauce.
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Cultural and Historical Context
Italian pot roast or brasato is a staple of Northern Italy where cold winters call for hearty slow-braised dishes. Traditionally made with robust local wines it is often a centerpiece at festive gatherings. Polenta comes from centuries-old peasant food rising to gourmet status for its comfort and versatility.
Recipe FAQs
- → Can I make the dish ahead of time?
Yes, you can prepare the pot roast up to two days in advance. Let it cool, store in the refrigerator, and gently reheat before serving. This often deepens the flavors.
- → Is it possible to freeze leftovers?
Both beef and polenta freeze well for 1-2 months. Cool completely before freezing. Thaw and reheat gently for best texture and taste.
- → Can I use a slow cooker or pressure cooker?
Absolutely. Brown the meat and vegetables first, then transfer everything to your slow cooker or pressure cooker to finish cooking until the beef is tender.
- → Which cut of beef works best?
Chuck roast is recommended for its marbling and tenderness after slow cooking, but brisket or another braising cut can also be substituted.
- → How can I make the polenta extra creamy?
Stir in extra butter and Gorgonzola at the end, and use half-and-half or cream in place of some broth for a silkier texture.
- → Are there gluten-containing ingredients?
No, this dish is naturally gluten-free, but always check labels on packaged ingredients for certainty.