Italian Pot Roast with Gorgonzola Polenta Recipe

Introduction

This Italian Pot Roast is a comforting and flavorful dish that combines tender braised beef with rich tomato sauce and a creamy Gorgonzola polenta. Slow-cooked to perfection, it’s a classic meal perfect for family dinners or special occasions.

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

1. Step 1: Preheat oven to 350 degrees F. Season the chuck roast liberally with salt and black pepper.
2. Step 2: Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in the Dutch oven and brown well on both sides, about 4-5 minutes per side. Transfer to a plate and pour off and discard the fat.
3. Step 3: Add the remaining 2 tablespoons olive oil to the Dutch oven. Stir in onion, carrot, celery, and pancetta. Reduce heat to medium and cook for 7-8 minutes until vegetables are tender.
4. Step 4: Add the chopped garlic and cook briefly for 10-15 seconds until fragrant.
5. Step 5: Pour in the red wine and bring to a boil. Boil for 1-2 minutes to reduce slightly.
6. Step 6: Return the browned beef to the pot along with any juices accumulated on the plate.
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 top to minimize evaporation.
9. Step 9: Transfer the Dutch oven to the oven and cook for 2 1/2 to 3 hours, until the meat is extremely tender.
10. Step 10: Let the meat rest in the Dutch oven for 15 to 20 minutes. Stir in the chopped fresh parsley.
11. Step 11: Transfer the roast to a serving platter and slice or shred as desired. Garnish with additional parsley if you like.
12. Step 12: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray for the polenta.
13. Step 13: Combine chicken broth or water, half-and-half, polenta, salt, and pepper in the prepared casserole dish and stir to combine.
14. Step 14: Place uncovered in the oven alongside the pot roast during the last 40-45 minutes of cooking. After about 30 minutes, stir the polenta, then add crumbled Gorgonzola cheese and butter. Stir again and return to the oven for 10-15 more minutes.
15. Step 15: Serve creamy polenta alongside the Italian pot roast for a delicious and hearty meal.

Tips & Variations

• For extra flavor, use a good quality dry red wine such as Chianti or Sangiovese.
• Substitute pancetta with thick-cut bacon if pancetta is unavailable.
• For a vegetarian version, omit the beef and use mushrooms with vegetable broth.
• Make ahead by braising the roast a day in advance; flavors improve after resting overnight in the fridge.

Storage

Store leftover pot roast and polenta in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven. Polenta can be thinned with a splash of milk or broth when reheating if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other braising cuts like brisket or chuck shoulder work well, but cooking times may vary slightly to achieve tenderness.

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

Yes, you can simmer the pot roast on low heat in a heavy Dutch oven for 3 to 4 hours until tender, but be sure to check the liquid levels and add broth as needed.

Italian Pot Roast with Gorgonzola Polenta Recipe

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★★★★★

4.7 from 104 reviews

This Italian Pot Roast is a hearty, flavorful dish featuring a tender 4-pound chuck roast braised slowly in a rich mixture of red wine, crushed tomatoes, aromatic herbs, and pancetta. Accompanied by creamy baked polenta enriched with Gorgonzola cheese and butter, this comforting meal melds rustic Italian flavors perfect for a cozy family dinner or special occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• 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 (to taste)
• 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 oven to 350°F (175°C). Season the chuck roast liberally with salt and freshly ground black pepper on all sides to enhance flavor throughout the meat.
2. Brown the roast: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Place the chuck roast in the pot and brown thoroughly on both sides, about 4-5 minutes per side, to develop a rich crust. Remove and set aside. Discard excess fat.
3. Sauté vegetables and pancetta: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add chopped onion, carrots, celery, and diced pancetta. Reduce heat to medium and cook for 7-8 minutes, until the vegetables are softened and aromatic.
4. Add garlic: Stir in the 2 chopped garlic cloves and cook 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 to a boil, allowing it to boil for 1-2 minutes. This step lifts any browned bits from the bottom for added depth of flavor.
6. Return roast to pot: Place the browned chuck roast back into the Dutch oven along with any juices that have accumulated.
7. Add liquids and seasonings: Pour in the beef broth mixture, crushed tomatoes, sliced garlic cloves, chopped fresh rosemary, Italian seasoning, and bay leaves. Stir gently and bring the mixture to a gentle simmer over medium heat.
8. Cover and braise: Cover the Dutch oven with a layer of aluminum foil or parchment paper, then place the lid on top to minimize evaporation. Transfer the pot to the oven and braise for 2 1/2 to 3 hours, until the meat is extremely tender and easily pulls apart.
9. Rest and add parsley: Remove the Dutch oven from the oven and let the meat rest for about 15 minutes in the cooking liquid. Stir in 2 tablespoons of chopped fresh parsley to brighten the flavors.
10. Prepare polenta dish: While the roast is braising, spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray. Combine the chicken broth (or water), half-and-half, polenta, salt, and freshly ground black pepper in the dish. Stir well to combine.
11. Bake polenta: Place the polenta dish uncovered in the oven alongside the pot roast during the last 40-45 minutes of roasting. After approximately 30 minutes, stir the polenta, then add the crumbled Gorgonzola cheese and butter to enrich it. Stir again and return to the oven for an additional 10-15 minutes until set and creamy.
12. Serve: Transfer the pot roast to a serving platter and slice or shred as desired. Spoon creamy polenta alongside and garnish the roast with additional fresh parsley if preferred for a vibrant presentation.

Notes

• Use a tied chuck roast to help maintain shape during the long braising process.
• Choosing a good quality dry red wine will greatly enhance the flavor of the braise.
• Be sure to cover the Dutch oven tightly to prevent the liquid from evaporating over the long cook time.
• Use coarse ground polenta or corn grits—not instant—for the best texture in the baked polenta.
• Feel free to substitute beef broth with water for the polenta to reduce sodium content if desired.
• Gorgonzola cheese adds a creamy tang; you may substitute with other blue cheeses or Parmesan if preferred.

Keywords: Italian pot roast, braised chuck roast, baked polenta, Gorgonzola polenta, Italian comfort food, slow braised beef