Description
This recipe features a rich and tender Stracotto Italian pot roast slow-braised in a flavorful medley of red wine, beef broth, tomatoes, and aromatic herbs. Paired perfectly with creamy oven-baked Gorgonzola polenta, this comforting dish is ideal for a cozy family dinner or special occasion, showcasing traditional Italian flavors and hearty textures.
Ingredients
Scale
Stracotto (Pot Roast)
- 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)
Oven-Baked Gorgonzola Polenta
- 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
Instructions
- Preheat and season: Preheat the oven to 350 degrees F. Season the chuck roast liberally with salt and freshly ground black pepper on all sides.
- Brown the roast: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Add the chuck roast and brown well on all sides, approximately 4-5 minutes per side. Once browned, transfer the roast to a plate and discard the excess fat from the pot.
- Sauté vegetables and pancetta: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the finely chopped onion, carrots, celery, and diced pancetta. Reduce heat to medium and cook for 7-8 minutes until the vegetables are tender and aromatic.
- Add garlic: Stir in the 2 chopped garlic cloves and cook briefly for 10-15 seconds until fragrant.
- Deglaze with wine: Pour in the red wine and bring the mixture to a boil. Allow it to boil for 1-2 minutes to reduce slightly and concentrate flavors.
- Return roast to pot: Place the browned chuck roast back into the Dutch oven with any accumulated juices.
- Add liquids and seasonings: Add the beef broth (prepared with water to make 2 cups total), crushed tomatoes, sliced garlic cloves, fresh rosemary, Italian seasoning, and bay leaves. Stir gently and bring to a gentle simmer over medium heat.
- Prepare for braising: Cover the Dutch oven with a layer of aluminum foil or parchment paper to minimize evaporation, then place the lid securely on top.
- Braise the roast: Place the Dutch oven in the preheated oven and cook for 2 1/2 to 3 hours until the meat is extremely tender and easily shredded.
- Rest and finish: Remove the Dutch oven from the oven and let the meat rest inside for 15 minutes. Stir in 2 tablespoons of chopped fresh parsley to freshen the dish.
- Slice or shred: Transfer the roast to a serving platter and slice or shred the meat as desired. Garnish with additional parsley if preferred.
- Prepare polenta dish: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
- Combine polenta ingredients: In the prepared casserole dish, mix together the chicken broth (or water), half-and-half, polenta, salt, and freshly ground black pepper. Stir thoroughly to combine.
- Bake polenta: Place the casserole dish in the oven, uncovered, alongside the roasting meat during the last 40-45 minutes of braising. After about 30 minutes, remove from oven and stir in the crumbled Gorgonzola cheese and butter until well incorporated.
- Finish baking polenta: Return the polenta to the oven for an additional 10-15 minutes until creamy and set.
- Serve: Plate the tender Stracotto pot roast alongside the creamy oven-baked Gorgonzola polenta for a classic Italian meal.
Notes
- Using a tied chuck roast helps maintain the shape and ensures even cooking during the braise.
- Coarse ground polenta is recommended rather than instant for better texture and flavor.
- The aluminum foil or parchment layer beneath the Dutch oven lid is key to reducing evaporation and keeping the braising liquid flavorful.
- Allowing the roast to rest in the Dutch oven after cooking helps redistribute juices, making the meat more tender and moist.
- For a more intense flavor, use high-quality imported crushed tomatoes and a good dry red wine that you enjoy drinking.
- You can substitute chicken broth with water for the polenta if a lighter taste is preferred.
- Leftover polenta can be cooled, sliced, and pan-fried for delicious leftovers.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Stracotto, Italian pot roast, braised beef, oven-baked polenta, Gorgonzola polenta, Italian comfort food, slow braise, Dutch oven recipes
