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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/italian-pot-roast-with-gorgonzola-polenta-recipe/