A savory aroma wafts through my kitchen, instantly transporting me to a bustling Italian trattoria. This is the magic of Slow-Cooked Stracotto, an Italian pot roast that promises melt-in-your-mouth tenderness as it simmers gently in a rich red wine sauce. Combine that with creamy oven-baked Gorgonzola polenta, and you’ve got a comforting meal that’s not only perfect for cozy family dinners but also an impressive centerpiece for entertaining friends. The beauty of this recipe lies in its simplicity—it’s a hassle-free way to delight your loved ones while showcasing your culinary skills. Whether you’re a seasoned home chef or a budding cook, this Stracotto will captivate your heart and palate. Are you ready to experience a taste of Italy right at your dinner table?
Why You’ll Crave This Stracotto Recipe?
Simplicity at Its Finest: This slow-cooked Stracotto requires minimal prep for maximum flavor, making it ideal for both busy weeknights and elegant gatherings.
Comforting Goodness: The rich, savory sauce combined with luscious Gorgonzola polenta creates an irresistible comfort food experience that warms the soul.
Impressive Presentation: Serve this dish at your next gathering, and watch your guests marvel at your culinary finesse!
Flavorful Versatility: Swap out the cheese or add seasonal vegetables to customize your Stracotto, allowing for a new twist each time you make it.
Effortless Make-Ahead Meal: Whip it up a day in advance, and savor the convenience of reheating while enhancing the rich flavors!
Whether you’re hosting friends or treating your family, this Stracotto will be a hit that makes everyone feel special. Check out our tips for storage or make-ahead strategies to enjoy this dish over multiple meals!
Savory Stracotto Ingredients
For the Stracotto
• Chuck Roast – the heart of this dish, providing rich, beefy flavor; swap for top sirloin for a leaner option.
• Olive Oil – used for browning the roast and sautéing vegetables for depth.
• Salt and Black Pepper – essential seasonings that elevate the flavor of the beef.
• Onion – contributes sweetness and depth; finely chop for even cooking.
• Carrots and Celery – essential for the soffritto base, enhancing the aromatic flavor profile.
• Pancetta – adds a smoky richness; can be replaced with turkey bacon for a less fatty alternative.
• Garlic – an aromatic booster, divided for two stages of cooking (2 chopped for sauté, 10 sliced for braising).
• Dry Red Wine – adds body and acidity to the sauce; for a non-alcoholic version, use pomegranate juice.
• Beef Broth – provides important liquid for braising; ensure it’s complemented with enough water for a flavorful mix.
• Crushed Tomatoes – offers acidity and richness; choose imported Italian brands for that authentic taste.
• Fresh Rosemary and Italian Seasoning – infuses aromatic herbal notes throughout the dish.
• Bay Leaves – add additional depth of flavor during the cooking process.
• Fresh Parsley – for a sprinkle of freshness and color when serving.
For the Gorgonzola Polenta
• Polenta – the creamy base for the beef; coarse ground is ideal for texture.
• Chicken Broth or Water – similar to beef broth for creating flavor and consistency in your polenta.
• Half-and-Half – boosts creaminess; feel free to substitute with milk or a non-dairy alternative.
• Gorgonzola Cheese – introduces a bold and tangy flavor; can be swapped with Cheddar or Parmesan for variation.
• Butter – rounds out the polenta with extra richness.
Prepare to indulge in an incredibly comforting Stracotto experience that your family will adore!
Step‑by‑Step Instructions for Slow-Cooked Stracotto: Italian Pot Roast with Gorgonzola Polenta
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms, take your chuck roast and season generously with salt and black pepper on all sides. This seasoning will enhance the depth of flavor in your Slow-Cooked Stracotto as it cooks slowly in the oven.
Step 2: Brown the Roast
In a heavy Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Once the oil shimmers, carefully add the seasoned roast and brown it on each side for about 4-5 minutes until it develops a rich, golden crust. After browning, transfer the roast to a plate and set it aside.
Step 3: Sauté the Vegetables
In the same Dutch oven, lower the heat to medium and add chopped onion, diced carrots, diced celery, and pancetta. Sauté for around 7-8 minutes, stirring frequently until the vegetables soften and the pancetta renders its fat. This will create a fragrant soffritto base for your Stracotto.
Step 4: Add Garlic and Deglaze
Stir in 2 chopped garlic cloves, cooking for just 10-15 seconds until fragrant. Then pour in a generous splash of dry red wine, scraping any browned bits off the bottom of the pot. Allow the wine to boil for 1-2 minutes; this will deepen the flavors that will enrich your pot roast.
Step 5: Combine Ingredients for Braising
Return the browned roast to the pot, then pour in beef broth and crushed tomatoes. Add the sliced garlic, fresh rosemary, Italian seasoning, and bay leaves. Bring this delicious mixture to a gentle simmer, allowing the rich flavors to meld together before covering it.
Step 6: Roast in the Oven
Cover the Dutch oven tightly with aluminum foil and put the lid on. Place it in the preheated oven and let your Stracotto roast for 2.5 to 3 hours, or until the beef is fork-tender and the flavors are beautifully developed. Keep an eye on it to savor the mouthwatering aroma wafting from the oven.
Step 7: Prepare the Gorgonzola Polenta
For the creamy polenta, combine chicken broth (or water), half-and-half, polenta, salt, and pepper in a casserole dish. Stir well and ensure there are no lumps. Place this dish in the oven along with the roast for the last 40-45 minutes of cooking, letting the polenta bake uncovered to achieve a perfect texture.
Step 8: Finish the Polenta
Once the Stracotto and polenta are done, carefully remove the casserole dish and stir in crumbled Gorgonzola cheese and butter until melted and creamy. This will elevate your polenta, making it the perfect accompaniment to the flavorful beef and sauce of the Slow-Cooked Stracotto.
Step 9: Serve and Garnish
Allow the Stracotto to rest for at least 10 minutes before slicing, which helps retain its juices. Serve the succulent pot roast over the creamy Gorgonzola polenta, garnished with a sprinkle of fresh parsley for a pop of color and freshness. Enjoy this comforting feast with family and friends!
Make Ahead Options
These Slow-Cooked Stracotto and Gorgonzola Polenta are perfect for busy home cooks looking to save time! You can prepare the Stracotto up to 3 days in advance—simply follow all the steps up to the roasting phase, then let the dish cool before placing it in an airtight container. To maintain quality, refrigerate promptly and reheat gently in the oven at 350°F for about 30-35 minutes until warmed through. The Gorgonzola Polenta can also be made ahead; just store it in the fridge and reheat with a splash of water or chicken broth to achieve that creamy texture before serving. Enjoy a delicious, hassle-free meal that you’ll be eager to share with your family!
Variations & Substitutions for Stracotto
Feel free to adapt this delicious recipe to suit your taste buds and dietary needs; the possibilities are endless!
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Cheese Swap: Replace Gorgonzola with Cheddar or Parmesan for a different flavor profile. Each cheese brings its own character to the creamy polenta.
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Root Veggies: Add diced potatoes or parsnips to the braise for a heartier dish. This not only enhances the overall flavor but gives a comforting texture to every bite.
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Spicy Kick: For those who enjoy heat, mix in red pepper flakes during the sautéing stage. This small addition transforms the dish, adding an exciting layer of spice.
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Vegetarian Delight: Swap the chuck roast for jackfruit or mushrooms for a plant-based twist. These options absorb the rich flavors beautifully while keeping the dish hearty.
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Wine Alternatives: Use non-alcoholic pomegranate or grape juice instead of red wine for a family-friendly version. It keeps the acidity and flavor balance intact without the alcohol content.
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Broth Variety: Experiment with vegetable broth in place of beef broth. It will maintain the depth of flavor while catering to vegetarian or lighter palate options.
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Herb Infusion: Try adding thyme or sage for a different herbal note. These fresh herb flavors can introduce a delightful variation in the aroma and taste of the dish.
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Creamy Upgrades: For creamier polenta, substitute half-and-half with coconut milk for a dairy-free touch that still offers rich textures.
Feel encouraged to explore these variations to create your perfect Stracotto! Pair it with a glass of your favorite wine and enjoy this delightful meal, just like a true Italian feast. If you’re planning to make it ahead, don’t forget to check our tips for storage or make-ahead strategies.
Expert Tips for Stracotto Perfection
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Resting Time: Allow the Stracotto to rest for at least 10 minutes before slicing. This enhances juiciness and makes for easier serving.
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Quality Ingredients: Use high-quality dry red wine and beef broth to elevate the flavor of the pot roast. A good wine enhances the overall taste, while low-sodium broth gives you better control of seasoning.
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Slow Cooker Alternative: If using a slow cooker, cook on low for 8 hours. Remember to leave the lid off for the last 30 minutes to allow the sauce to thicken.
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Top with Parsley: Add a sprinkle of fresh parsley just before serving for a burst of freshness that beautifully complements the rich flavors of the Stracotto.
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Polenta Tips: Stir the polenta frequently while baking to avoid lumps and ensure a creamy consistency, truly enhancing the comfort food experience!
Embrace these expert tips to create a mouthwatering Stracotto that your family will adore!
How to Store and Freeze Stracotto
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Fridge: Store leftover Stracotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat until warmed through.
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Freezer: For longer storage, freeze the Stracotto in an airtight container for up to 1-2 months. Thaw in the refrigerator overnight before reheating to maintain flavor and texture.
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Polenta Storage: If you have leftover Gorgonzola polenta, store it in a separate airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of broth or water for a creamy consistency.
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Reheating Tips: When reheating Stracotto, add a little beef broth to keep it moist. Heat on the stove or in the oven until steaming hot for the best results.
What to Serve with Slow-Cooked Stracotto: Italian Pot Roast with Gorgonzola Polenta
Creating a full and delightful meal is just as essential as the star of the show, and your Stracotto deserves the perfect complements.
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Creamy Mashed Potatoes: Luxuriously buttery and fluffy, these mashed potatoes absorb the rich sauce from your Stracotto, enhancing each bite of the beef.
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Roasted Garlic Green Beans: Tender, sautéed green beans provide a vibrant crunch, contrasting beautifully with the decadent flavors of the pot roast while adding a pop of color to your plate.
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Arugula Salad with Lemon Vinaigrette: The peppery greens and zesty dressing add a refreshing brightness, cleansing the palate after the hearty richness of the Stracotto.
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Old World Ciabatta Bread: Perfect for soaking up the savory juices left on your plate, this rustic bread adds a delightful texture and flavor to your meal.
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Savory Mushroom Risotto: Creamy, arborio rice cooked with earthy mushrooms provides a comforting side dish that resonates with the umami notes of the Stracotto.
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Red Wine: A glass of robust red wine beautifully complements the rich flavors of the pot roast, creating a well-rounded dining experience that feels intimate and indulgent.
For dessert, consider serving a light Panna Cotta or a classic Tiramisu to keep with the Italian theme and round out your meal splendidly. Enjoy the bonds created over this lovely spread!
Stracotto (Italian Pot Roast with Oven-Baked Gorgonzola Polenta) Recipe FAQs
How do I choose the right cut of meat for Stracotto?
Absolutely! For a Stracotto, a chuck roast is your best bet due to its rich marbling and flavor. It’s very forgiving when slow-cooked, becoming lovely and tender. If you prefer a leaner option, consider using top sirloin instead, but bear in mind it may need a shorter cooking time to avoid drying out.
How should I store leftover Stracotto?
I recommend storing leftover Stracotto in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. When you’re ready to enjoy it again, reheat it slowly over medium-low heat on the stove, ensuring it’s warmed through without losing its delicious moisture.
Can I freeze Stracotto?
Yes! Freezing is a great option for preserving Stracotto. Place it in an airtight container or heavy-duty freezer bag, and it will stay good for about 1-2 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat on the stove or in the oven, adding a splash of beef broth to keep it moist and flavorful.
What if my Stracotto is too tough after cooking?
Very well! If you find your Stracotto is tough, it might need longer cooking time. Make sure it’s at a gentle simmer, and cover it tightly while roasting to trap the moisture. If you’re working with a larger cut of meat, consider increasing the time to 3-4 hours at 350°F (175°C) until it’s fork-tender.
Is there a non-dairy alternative for Gorgonzola in the polenta?
Definitely! If you’re looking for a non-dairy alternative to Gorgonzola cheese for your polenta, feel free to substitute it with a non-dairy cheese or skip it altogether. Nutritional yeast can also provide a cheesy flavor without any dairy. The polenta will still be creamy and delicious with just half-and-half or a non-dairy milk variation.
Can I make Stracotto ahead of time and reheat it?
Absolutely! You can prepare Stracotto up to 2 days in advance. Once it’s cooked, allow it to cool and then store it in an airtight container in the fridge. To reheat, simply warm it in a preheated oven at 350°F (175°C) until heated through, letting those flavors meld beautifully!
Savory Stracotto: Cozy Italian Pot Roast with Gorgonzola Polenta
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Season the chuck roast generously with salt and black pepper.
- In a Dutch oven, heat olive oil over medium-high heat. Brown the roast on each side for 4-5 minutes.
- In the same pot, sauté chopped onion, diced carrots, diced celery, and pancetta for 7-8 minutes.
- Stir in 2 chopped garlic cloves, then add a splash of dry red wine and deglaze the pot.
- Return the roast to the pot and add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Simmer gently.
- Cover tightly with foil and roast for 2.5 to 3 hours, until the beef is fork-tender.
- For the polenta, combine chicken broth, half-and-half, polenta, salt, and pepper in a casserole dish. Bake alongside the roast for the last 40-45 minutes.
- Once done, stir in crumbled Gorgonzola cheese and butter into the polenta until creamy.
- Let the Stracotto rest for at least 10 minutes before slicing. Serve over polenta, garnished with parsley.
