Italian Pot Roast with Polenta (Print-Friendly Format)
Succulent Italian-style beef and creamy polenta, finished with savory Gorgonzola and fresh herbs.
# Required Ingredients:
→ For the Pot Roast
01 -
4 tablespoons olive oil
02 -
1.8 kilograms beef 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 garlic cloves, whole
08 -
480 millilitres 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 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 butter
# How to Make It:
01 -
Generously season the tied beef chuck roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the roast on all sides, then transfer to a plate.
02 -
Add chopped onion, carrots, celery, pancetta, and whole garlic cloves to the Dutch oven. Sauté until vegetables are softened and pancetta is lightly crisped.
03 -
Pour in red wine, scraping up any browned bits, then add beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves. Stir to combine.
04 -
Return the beef to the pot, cover, and transfer to a preheated oven at 175°C (350°F). Braise for 2½ to 3 hours, turning once, until the beef is fork-tender.
05 -
In a covered casserole dish, combine chicken broth, half-and-half, and polenta. Bake at 175°C for 40 to 45 minutes, stirring once halfway through.
06 -
Stir Gorgonzola cheese and butter into the hot polenta until creamy and fully melted.
07 -
Slice or shred the braised beef. Serve with the Gorgonzola polenta and spoon the red wine sauce and vegetables over the top.
# Additional Information:
01 -
The pot roast can be prepared up to two days ahead and reheated gently before serving.
02 -
This dish freezes well for one to two months in airtight containers.
03 -
For convenience, the pot roast may be cooked using a slow cooker or pressure cooker, adjusting liquid and time accordingly.
04 -
Allow the beef to rest 10 minutes before slicing for best results.