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Savory Stracotto: Cozy Italian Pot Roast with Gorgonzola Polenta

Experience this Savory Stracotto, a melt-in-your-mouth Italian pot roast with creamy Gorgonzola polenta.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Stracotto
  • 3 pounds Chuck Roast Swap for top sirloin for a leaner option.
  • 2 tablespoons Olive Oil Used for browning the roast and sautéing vegetables.
  • 1 tablespoon Salt
  • 1 teaspoon Black Pepper
  • 1 medium Onion Finely chopped.
  • 2 medium Carrots Diced.
  • 2 stalks Celery Diced.
  • 4 ounces Pancetta Can be replaced with turkey bacon.
  • 12 cloves Garlic 2 chopped for sauté, 10 sliced for braising.
  • 1 cup Dry Red Wine For a non-alcoholic option, use pomegranate juice.
  • 2 cups Beef Broth Ensure it's complemented with enough water.
  • 1 can Crushed Tomatoes Choose imported Italian brands.
  • 2 sprigs Fresh Rosemary
  • 1 tablespoon Italian Seasoning
  • 2 leaves Bay Leaves
  • 1/4 cup Fresh Parsley For garnish.
For the Gorgonzola Polenta
  • 1 cup Polenta Coarse ground is ideal.
  • 4 cups Chicken Broth or Water
  • 1 cup Half-and-Half Can substitute with milk or a non-dairy alternative.
  • 4 ounces Gorgonzola Cheese Can swap with Cheddar or Parmesan.
  • 2 tablespoons Butter

Equipment

  • Dutch oven
  • Casserole dish

Method
 

Slow-Cooked Stracotto Instructions
  1. Preheat your oven to 350°F (175°C). Season the chuck roast generously with salt and black pepper.
  2. In a Dutch oven, heat olive oil over medium-high heat. Brown the roast on each side for 4-5 minutes.
  3. In the same pot, sauté chopped onion, diced carrots, diced celery, and pancetta for 7-8 minutes.
  4. Stir in 2 chopped garlic cloves, then add a splash of dry red wine and deglaze the pot.
  5. Return the roast to the pot and add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Simmer gently.
  6. Cover tightly with foil and roast for 2.5 to 3 hours, until the beef is fork-tender.
  7. 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.
  8. Once done, stir in crumbled Gorgonzola cheese and butter into the polenta until creamy.
  9. Let the Stracotto rest for at least 10 minutes before slicing. Serve over polenta, garnished with parsley.

Notes

Allow the Stracotto to rest before slicing to enhance juiciness. Utilize high-quality ingredients for the best flavor.