Print

Savor Italian Pot Roast Stracotto with Gorgonzola Polenta today!

Savor Italian Pot Roast Stracotto with Gorgonzola Polenta
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious Italian pot roast dish served with creamy Gorgonzola polenta, perfect for a comforting meal.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • Salt and pepper to taste
  • 1 cup polenta
  • 1 cup Gorgonzola cheese, crumbled
  • 2 tablespoons butter
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned.
  3. Remove the roast and set aside. In the same pot, add onion, carrots, celery, and garlic. Sauté until softened.
  4. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
  5. Add beef broth, diced tomatoes, oregano, thyme, salt, and pepper. Stir to combine.
  6. Return the roast to the pot, cover, and transfer to the oven. Cook for 3-4 hours until the meat is tender.
  7. While the roast is cooking, prepare the Gorgonzola polenta according to package instructions.
  8. Stir in Gorgonzola cheese and butter into the cooked polenta until creamy.
  9. Once the roast is done, shred the meat and serve it over the Gorgonzola polenta. Garnish with fresh parsley.

Notes

  • For a richer flavor, use a full-bodied red wine.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • This dish pairs well with a side of steamed vegetables.

Nutrition

Find it online: https://recipesdays.com/savor-italian-pot-roast-stracotto-gorgonzola-polenta/