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; Chopped fresh parsley; 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

Prep:30minCook:2h 30min

This Stracotto, also known as Italian Pot Roast and oven-baked gorgonzola polenta, is the ultimate Italian comfort food that will delight your family and friends! The beef is slowly braised in a rich, red wine sauce, while the cheesy, hands-off polenta makes it a perfect, stress-free dish for entertaining or a cozy Sunday family dinner!

Updated at: Fri, 22 Nov 2024 11:49:38 GMT