Name: Stracotto Pot Roast with Oven-Baked Gorgonzola Polenta Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 4 tablespoons olive oil (divided); 1 (4-pound) chuck roast (tied); Salt and freshly ground black pepper; 1 large onion (finely chopped); 2 large carrots (finely chopped); 2 stalks celery (finely chopped); 4 ounces pancetta (diced); 12 cloves garlic (2 chopped, 10 sliced, divided); 2 cups dry red wine; 1 can (14.5-ounce) beef broth (diluted with water to make 2 cups total liquid); 1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand); 1 tablespoon chopped fresh rosemary; 2 teaspoons Italian seasoning; 2 large bay leaves; 2 tablespoons chopped fresh parsley (plus more for garnish if desired); Cooking spray; 3 cups chicken broth (or water); 1 1/2 cups half-and-half; 1 cup polenta or coarse-ground corn grits (not instant); Salt and freshly ground black pepper (to taste); 1 cup crumbled Gorgonzola cheese; 2 tablespoons butter

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Introduction

This rich and comforting Stracotto, a slow-braised chuck roast, is paired beautifully with creamy oven-baked Gorgonzola polenta. The tender meat infused with herbs and red wine sauce makes it a perfect hearty meal for cozy evenings.

A white oval dish filled with thick brown stew made of tender brown meat chunks covered in a rich, chunky sauce with small bits of vegetables and herbs. Bright green chopped parsley is sprinkled evenly over the meat and sauce, adding a fresh touch. The dish rests on a white marbled surface with a dark gray cloth napkin partly under it and a vintage two-prong silver fork beside it. Fresh green herb sprigs lie next to the dish, enhancing the rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons olive oil (divided)
1 (4-pound) chuck roast (tied)
Salt and freshly ground black pepper
1 large onion (finely chopped)
2 large carrots (finely chopped)
2 stalks celery (finely chopped)
4 ounces pancetta (diced)
12 cloves garlic (2 chopped, 10 sliced, divided)
2 cups dry red wine
1 can (14.5-ounce) beef broth (with enough water added to make 2 cups)
1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand)
1 tablespoon chopped fresh rosemary
2 teaspoons Italian seasoning
2 large bay leaves
2 tablespoons chopped fresh parsley (plus more for garnish if desired)
Cooking spray
3 cups chicken broth (or water)
1 1/2 cup half-and-half
1 cup polenta or corn grits (not instant, coarse ground)
Salt and freshly ground black pepper (to taste)
1 cup crumbled Gorgonzola cheese
2 tablespoons butter

Instructions

Step 1: Preheat the oven to 350 degrees F. Season the chuck roast liberally with salt and black pepper.
Step 2: Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Brown the chuck roast on both sides, about 4-5 minutes per side. Remove the roast and discard excess fat.
Step 3: Add the remaining 2 tablespoons olive oil to the pot. Sauté onion, carrot, celery, and pancetta over medium heat until vegetables are tender, about 7-8 minutes.
Step 4: Stir in chopped garlic and cook briefly for 10-15 seconds until fragrant.
Step 5: Pour in the red wine and bring to a boil. Let it boil for 1-2 minutes to reduce slightly.
Step 6: Return the roast to the pot with any juices. Add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer over medium heat.
Step 7: Cover the Dutch oven with a layer of aluminum foil or parchment paper, then place the lid on top to minimize evaporation.
Step 8: Transfer the pot to the oven and braise for 2 1/2 to 3 hours, or until the meat is extremely tender.
Step 9: Remove from oven and let the roast rest in the pot for 15 minutes. Stir in chopped fresh parsley.
Step 10: Transfer the meat to a serving platter. Slice or shred as desired, garnishing with extra parsley if you like.
Step 11: While the roast is cooking, prepare the polenta. Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
Step 12: Combine chicken broth (or water), half-and-half, polenta, salt, and black pepper in the casserole dish. Stir well to mix.
Step 13: Place the polenta uncovered in the oven during the last 40-45 minutes of the roast’s cooking time. After about 30 minutes, stir it well, add the Gorgonzola cheese and butter, then stir to combine. Return to the oven for another 10-15 minutes until creamy and set.
Step 14: Serve the tender Stracotto alongside the warm, creamy Gorgonzola polenta for a satisfying meal.

Tips & Variations

For deeper flavor, marinate the roast in red wine and herbs overnight before cooking.
Use homemade crushed tomatoes if available for a fresher sauce.
If you prefer a spicier polenta, add a pinch of red pepper flakes when stirring in the cheese and butter.
Substitute Gorgonzola with another blue cheese or a sharp cheddar for a different flavor profile.
If you don’t have a Dutch oven, a heavy oven-safe pot with a tight-fitting lid will work.

Storage

Store leftover meat and polenta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to retain moisture. Polenta tends to firm up when refrigerated; add a splash of broth or milk when reheating to revive its creamy texture.

How to Serve

A deep white bowl holds a dish with two main layers: the bottom layer is a creamy, pale yellow porridge with a smooth, slightly grainy texture that fills the base of the bowl; on top, there is a generous pile of shredded brown meat in a thick reddish-brown sauce with visible herbs and small vegetable chunks scattered throughout, garnished with fresh green parsley leaves. A silver fork rests inside the bowl on the right side, and the bowl sits on a crumpled light gray cloth over a white marbled surface. In the blurry background, there is a glass with a gold-colored stem. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the Stracotto?

Yes, brisket or short ribs can also work well due to their connective tissue that breaks down during slow cooking, resulting in tender meat.

Is it possible to make this recipe on the stovetop only?

Absolutely. After bringing the dish to a simmer, cover and cook on low heat for about 3 hours, stirring occasionally and checking for moisture levels.