Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

Name: Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Italian
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; Cooking spray; 3 cups chicken broth (or wate); 1 1/2 cup half-and-half; 1 cup polenta (coarse ground); Salt and freshly ground black pepper (to taste); 1 cup crumbled Gorgonzola cheese; 2 tablespoons butter

Instructions

Prep:30minCook:2h 30min

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta is the ultimate Italian comfort food combination your family and friends will love! Slowly braised beef in a red wine-infused sauce and an easy, hands-off polenta combine to create a dish for perfect stress-free entertaining!

Updated at: Mon, 02 May 2022 12:11:42 GMT