Italian Pot Roast with Polenta (Print)
Tender braised beef with wine sauce served alongside creamy polenta, ideal for cozy dinners or special occasions.
# Ingredients:
→ For the Pot Roast
01 -
4 tablespoons extra virgin olive oil
02 -
1.8 kilograms chuck roast, tied
03 -
1 large onion, chopped
04 -
2 large carrots, chopped
05 -
2 celery stalks, chopped
06 -
115 grams pancetta, diced
07 -
12 cloves garlic, peeled
08 -
480 millilitres dry red wine
09 -
480 millilitres beef broth
10 -
800 grams crushed tomatoes
11 -
1 tablespoon fresh rosemary, chopped
12 -
2 teaspoons Italian seasoning
13 -
2 bay leaves
→ For the Gorgonzola Polenta
14 -
720 millilitres chicken broth
15 -
360 millilitres half-and-half
16 -
170 grams polenta
17 -
115 grams Gorgonzola cheese, crumbled
18 -
2 tablespoons unsalted butter
# Steps:
01 -
Pat the chuck roast dry, season generously with salt and pepper, and brown thoroughly on all sides in hot olive oil in a Dutch oven. Remove and set aside.
02 -
In the same pot, add pancetta, onions, carrots, celery, and whole garlic cloves. Cook until vegetables are softened and pancetta is rendered.
03 -
Pour in red wine, scraping up any browned bits. Add beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves. Mix well.
04 -
Return roast to the pot, ensuring it is partly submerged in liquid. Cover with lid and cook in a preheated oven at 175°C for 2.5 to 3 hours or until fork-tender.
05 -
In a covered casserole, combine chicken broth, half-and-half, and polenta. Bake at 175°C for 40–45 minutes, stirring midway if needed.
06 -
Remove polenta from oven, fold in Gorgonzola cheese and butter until smooth. Slice or shred the beef and serve over creamy Gorgonzola polenta with a generous ladle of braising sauce.
# Notes:
01 -
Pot roast may be prepared up to 2 days ahead and reheated gently before serving.
02 -
Both pot roast and polenta are suitable for freezing for 1–2 months.
03 -
Recipe can be adapted for a slow cooker or pressure cooker, adjusting liquid and timings accordingly.