Italian Pot Roast with Gorgonzola Polenta Recipe

Introduction

Italian Pot Roast is a comforting, hearty dish featuring tender chuck roast braised in a rich tomato and red wine sauce. Paired with creamy Gorgonzola polenta, this meal brings classic Italian flavors to your dinner table with ease.

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 cups 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

1. Step 1: Preheat the oven to 350°F. Season the chuck roast generously with salt and black pepper.
2. Step 2: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Brown the roast well on both sides, about 4-5 minutes per side. Transfer the roast to a plate and discard the fat from the pot.
3. Step 3: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add onion, carrot, celery, and pancetta, then reduce heat to medium. Cook 7-8 minutes until vegetables are tender.
4. Step 4: Stir in the chopped garlic and cook for 10-15 seconds until fragrant.
5. Step 5: Pour in the red wine and bring to a boil. Boil for 1-2 minutes.
6. Step 6: Return the roast along with any juices to the pot.
7. Step 7: Add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer over medium heat.
8. Step 8: Cover the Dutch oven with a layer of aluminum foil or parchment paper, then place the lid on to minimize evaporation.
9. Step 9: Transfer to the oven and braise for 2 1/2 to 3 hours, until the meat is very tender.
10. Step 10: Let the meat rest in the Dutch oven for 15 minutes. Stir in the chopped fresh parsley.
11. Step 11: Transfer the roast to a serving platter and slice or shred as preferred. Garnish with additional parsley if desired.
12. Step 12: While the roast braises, prepare polenta. Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
13. Step 13: In the casserole dish, combine chicken broth (or water), half-and-half, polenta, and salt and black pepper to taste. Stir well.
14. Step 14: Place the polenta in the oven uncovered during the last 40-45 minutes of the roast’s cooking time.
15. Step 15: After about 30 minutes of baking, stir the polenta, add crumbled Gorgonzola and butter, and stir again. Return to the oven for an additional 10-15 minutes.
16. Step 16: Serve the creamy polenta alongside the tender pot roast.

Tips & Variations

• Use a good quality imported Italian canned crushed tomato for a richer sauce flavor.
• Substitute pancetta with bacon if pancetta is not available.
• For a spicier twist, add a pinch of red pepper flakes when cooking the garlic.
• Polenta can be made with water alone if you prefer a lighter texture instead of half-and-half.

Storage

Store leftover pot roast and polenta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to the polenta to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, brown the roast and vegetables as directed, then transfer all ingredients to a slow cooker. Cook on low for 7-8 hours or until the meat is tender. Prepare polenta separately in the oven or on the stovetop.

What type of wine works best for this pot roast?

A dry red wine like Chianti, Merlot, or Cabernet Sauvignon works well to complement the rich flavors of the roast and tomato sauce.

Italian Pot Roast with Gorgonzola Polenta Recipe

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★★★★★

4.7 from 126 reviews

This Italian Pot Roast is a rich and hearty dish combining tender chuck roast braised in a flavorful mix of red wine, beef broth, crushed tomatoes, and Italian herbs. Accompanied by creamy baked polenta infused with Gorgonzola cheese, this comforting meal is perfect for slow-cooked family dinners with a delicious Italian twist.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 (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)

Polenta

• 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

1. Preheat and Season: Preheat your oven to 350°F (175°C). Liberally season the chuck roast on all sides with salt and freshly ground black pepper to ensure flavorful meat.
2. Brown the Roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Place the chuck roast in the pot and brown it well on all sides, about 4-5 minutes per side. Once browned, remove the roast and set it aside. Pour off and discard the excess fat.
3. Sauté Aromatics 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, stirring occasionally, for 7-8 minutes until the vegetables are tender and the pancetta is slightly crisp.
4. Add Garlic: Stir in the 2 chopped garlic cloves and sauté briefly for 10-15 seconds until fragrant, taking care not to burn the garlic.
5. Deglaze with Wine: Pour in the dry red wine and bring the mixture to a boil. Let it boil for 1-2 minutes to reduce slightly, helping to develop a rich flavor base.
6. Return Roast: Place the browned chuck roast back into the Dutch oven, along with any juices that collected on the plate.
7. Add Liquids and Herbs: Add the beef broth (with water to total 2 cups), crushed tomatoes, the 10 sliced garlic cloves, chopped fresh rosemary, Italian seasoning, and bay leaves. Stir gently to combine.
8. Simmer and Cover: Bring the mixture to a gentle simmer over medium heat. Cover the Dutch oven with a layer of aluminum foil or parchment paper to minimize evaporation, then place the lid on top.
9. Braise in Oven: Transfer the Dutch oven to the preheated oven and cook for 2 1/2 to 3 hours, or until the meat is extremely tender and easily shreddable.
10. Rest the Meat: Remove the Dutch oven from the oven and let the meat rest inside for 15-20 minutes. Stir in the 2 tablespoons of chopped fresh parsley.
11. Prepare Polenta Dish: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
12. Combine Polenta Ingredients: In the prepared casserole dish, mix together the chicken broth (or water), half-and-half, polenta, salt, and black pepper. Stir well to combine.
13. Bake Polenta: Place the polenta dish uncovered in the oven alongside the pot roast for the last 40-45 minutes of braising time. After about 30 minutes, stir the polenta, then add the crumbled Gorgonzola cheese and butter. Stir again and return to the oven for another 10-15 minutes until creamy and cooked through.
14. Slice and Serve: Transfer the pot roast to a serving platter. Slice or shred the meat as desired. Garnish with additional fresh parsley if desired and serve alongside the creamy Gorgonzola polenta.

Notes

• Use a tied chuck roast to maintain shape during braising and ensure even cooking.
• Choose a good quality dry red wine for depth of flavor, such as Chianti or Cabernet Sauvignon.
• Do not use instant polenta; coarse ground polenta provides better texture for baking.
• Resting the meat after cooking helps retain juices and flavor.
• Layering foil or parchment beneath the lid minimizes evaporation for a richer sauce.
• Gorgonzola cheese adds a creamy, tangy flavor to the polenta which complements the savory roast perfectly.

Keywords: Italian Pot Roast, braised beef, polenta, Gorgonzola cheese, comfort food, Italian dinner recipe, slow cooked roast