Italian Pot Roast and Polenta

Rich Italian pot roast slowly braised in red wine and tomatoes with aromatic vegetables and salty pancetta is pure comfort food layered with savory depth. Paired with creamy gorgonzola polenta this meal is a show-stopper for a celebratory dinner or cozy weekend gathering and it easily feeds a crowd

I still remember the first time I made this for my in-laws on a chilly Sunday they were so impressed and left with full hearts and full plates

Ingredients

• Olive oil: for rich flavor and even browning choose a fruity Italian oil if you can
• Chuck roast: for tender shreddable beef ask your butcher to tie it for easier braising
• Onion carrot celery: classic soffritto that forms a sweet savory backbone fresh firm vegetables are best
• Pancetta: for salty meaty depth look for pre-diced pancetta in the deli
• Garlic: adds aromatic kick choose fat fresh cloves no green shoots
• Red wine: gives body and acidity Italian reds work beautifully pick one you like to drink
• Beef broth: for extra richness low sodium keeps flavors balanced
• Crushed tomatoes: for bright tang choose San Marzano or quality Italian brands
• Fresh rosemary and Italian seasoning: for herbal notes buy fresh rosemary and check your dried seasonings for fragrance
• Bay leaves: for subtle background complexity always use whole dry leaves remove before serving
• Chicken broth and half and half: blend to enrich the polenta boxed broth or homemade are both great
• Polenta: for creamy texture stone-ground or medium-coarse polenta holds up best
• Gorgonzola cheese: melts for lush tangy polenta ask for Italian gorgonzola dolce if available
• Butter: makes the polenta satiny and brings all the flavors together use European style if you like

Step-by-Step Instructions

Season and Brown the Roast:

Pat the roast very dry with paper towels and sprinkle generously with salt and pepper Press the meat into hot oil in your Dutch oven and sear on all sides until deeply golden usually about ten minutes This is essential for flavor

Sauté Vegetables and Pancetta:

Transfer the browned roast out and set aside Add chopped onion carrot celery pancetta to the pot Stir and cook over medium until vegetables are soft and begin to caramelize and pancetta renders its fat Scrape up any browned bits for extra flavor this takes another ten minutes

Deglaze and Simmer:

Pour in the red wine and let it bubble while you use a wooden spoon to loosen up the fond Add the beef broth crushed tomatoes rosemary Italian seasoning bay leaves and garlic Return the roast to the pot nestling it into the sauce Bring to a simmer then cover and move to a preheated 350 degree oven Cook for two and a half hours or until the beef is fork tender and shreddable

Make the Polenta:

While the roast finishes combine chicken broth half and half and polenta in a covered casserole Stir well and bake at 350 degrees for forty to forty five minutes whisking halfway through The polenta will become creamy and tender without much stirring

Finish and Serve:

Swirl the gorgonzola and butter into hot polenta until melty and smooth Remove the roast from the oven let it rest a few minutes then slice or shred Serve polenta in bowls topped with chunks of beef a ladle of sauce and extra cheese if desired

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Gorgonzola is my favorite part of this meal Its salty sharp creaminess makes every bite irresistible When I was a kid my grandmother would save extra cheese bits for this dish and her polenta was always perfect

Storage Tips

Leftover pot roast and polenta keep well in airtight containers in the refrigerator for up to four days For longer storage freeze in freezer safe containers for up to two months I like to portion leftovers for individual lunches and thaw overnight before reheating Warm polenta gently with a splash of milk to restore its creamy texture

Ingredient Substitutions

If you cannot find pancetta use thick cut bacon diced finely For the red wine a Chianti or Montepulciano are classic but any medium bodied dry red will work If gorgonzola is too bold try a mild blue cheese or even crumbled goat cheese for a different flavor

Serving Suggestions

This dish is fantastic alongside sautéed greens like spinach or broccoli rabe A simple arugula salad with lemon and olive oil balances the richness Pair with a robust Italian wine and finish the meal with gelato or biscotti for dessert

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Cultural and Historical Notes

Pot roast braised in wine with aromatic vegetables is a beloved Sunday meal across northern Italy known as brasato It symbolizes abundance and warmth bringing families together for hours of good food and conversation Polenta was once a humble farmers staple but with the addition of cheese transforms into something truly special

Frequently Asked Questions About Recipes

→ How do you achieve tender beef for Italian pot roast?

Brown the chuck roast on all sides and then braise it slowly in a covered Dutch oven with red wine, broth, tomatoes, and aromatics for 2½-3 hours. Low and slow cooking breaks down connective tissue for melt-in-your-mouth texture.

→ What is the best way to cook polenta creamy and smooth?

Combine polenta with chicken broth and half-and-half, then bake in a casserole for 40-45 minutes, stirring in Gorgonzola cheese and butter at the end for extra creaminess and flavor.

→ Can I prepare this dish ahead of time?

Yes, both the pot roast and polenta can be made up to two days in advance. Reheat gently before serving to preserve texture and flavor.

→ Are there alternative cooking methods for the pot roast?

This dish works beautifully in a slow cooker or pressure cooker. Adjust cooking times to suit the method while ensuring the beef is fork-tender.

→ How can leftovers be stored?

Cool and transfer leftovers to airtight containers. Store in the fridge for up to three days, or freeze for one to two months. Reheat gently for best results.

→ What pairs well with this main dish?

Serve alongside sautéed greens or a fresh green salad for balance, and finish with a rustic Italian dessert for a memorable meal.