Name: Savory Stracotto: 5-Star Italian Pot Roast Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 3 pounds Chuck Roast (Swap for top sirloin for a leaner option.); 2 tablespoons Olive Oil (Used for browning the roast and sautéing vegetables.); 1 tablespoon Salt; 1 teaspoon Black Pepper; 1 medium Onion (Finely chopped.); 2 medium Carrots (Diced.); 2 stalks Celery (Diced.); 4 ounces Pancetta (Can be replaced with turkey bacon.); 12 cloves Garlic (2 chopped for sauté, 10 sliced for braising.); 1 cup Dry Red Wine (For a non-alcoholic option, use pomegranate juice.); 2 cups Beef Broth (Ensure it’s complemented with enough water.); 1 can Crushed Tomatoes (Choose imported Italian brands.); 2 sprigs Fresh Rosemary; 1 tablespoon Italian Seasoning; 2 leaves Bay Leaves; 1/4 cup Fresh Parsley (For garnish.); 1 cup Polenta (Coarse ground is ideal.); 4 cups Chicken Broth or Water; 1 cup Half-and-Half (Can substitute with milk or a non-dairy alternative.); 4 ounces Gorgonzola Cheese (Can swap with Cheddar or Parmesan.); 2 tablespoons Butter

Description

Experience this Savory Stracotto, a melt-in-your-mouth Italian pot roast with creamy Gorgonzola polenta.

Ingredients

Scale

3 pounds Chuck Roast (Swap for top sirloin for a leaner option.)
2 tablespoons Olive Oil (Used for browning the roast and sautéing vegetables.)
1 tablespoon Salt
1 teaspoon Black Pepper
1 medium Onion (Finely chopped.)
2 medium Carrots (Diced.)
2 stalks Celery (Diced.)
4 ounces Pancetta (Can be replaced with turkey bacon.)
12 cloves Garlic (2 chopped for sauté, 10 sliced for braising.)
1 cup Dry Red Wine (For a non-alcoholic option, use pomegranate juice.)
2 cups Beef Broth (Ensure it’s complemented with enough water.)
1 can Crushed Tomatoes (Choose imported Italian brands.)
2 sprigs Fresh Rosemary
1 tablespoon Italian Seasoning
2 leaves Bay Leaves
1/4 cup Fresh Parsley (For garnish.)
1 cup Polenta (Coarse ground is ideal.)
4 cups Chicken Broth or Water
1 cup Half-and-Half (Can substitute with milk or a non-dairy alternative.)
4 ounces Gorgonzola Cheese (Can swap with Cheddar or Parmesan.)
2 tablespoons Butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Season the chuck roast generously with salt and black pepper.
In a Dutch oven, heat olive oil over medium-high heat. Brown the roast on each side for 4-5 minutes.
In the same pot, sauté chopped onion, diced carrots, diced celery, and pancetta for 7-8 minutes.
Stir in 2 chopped garlic cloves, then add a splash of dry red wine and deglaze the pot.
Return the roast to the pot and add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Simmer gently.
Cover tightly with foil and roast for 2.5 to 3 hours, until the beef is fork-tender.
For the polenta, combine chicken broth, half-and-half, polenta, salt, and pepper in a casserole dish. Bake alongside the roast for the last 40-45 minutes.
Once done, stir in crumbled Gorgonzola cheese and butter into the polenta until creamy.
Let the Stracotto rest for at least 10 minutes before slicing. Serve over polenta, garnished with parsley.

Notes

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Oven Braising
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5 g
Sodium: 900 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 50 g
Cholesterol: 120 mg