Experience the unparalleled depth of flavor and tender perfection with Stracotto,
often celebrated as the quintessential Italian Pot Roast. This incredible dish, paired with a
creamy, oven-baked Gorgonzola polenta, promises an unforgettable culinary journey for your
family and guests. Imagine succulent beef, slow-braised for hours in a rich, aromatic red wine
sauce, melting in your mouth with every bite. The accompanying cheesy polenta offers a hands-off
preparation, making this a surprisingly stress-free yet utterly impressive meal, ideal for
special gatherings or a comforting
Sunday family dinner.
“Simply one of the best recipes I’ve made in years. It garnered immense praise from
my family, and I’ll definitely be making it again and again!”
Unveiling Stracotto: The Italian Pot Roast Distinction
Stracotto, a revered dish in Italian culinary tradition, literally translates to “overcooked” when
paired with “di Manzo” (of beef). However, this name is beautifully ironic, as it refers not to
over-processing, but to the slow, deliberate, and time-honored method of braising beef to achieve
unparalleled tenderness and profound flavor. It’s a testament to patience in cooking, transforming
humble ingredients into a gourmet experience. While it shares some basic principles with its American
pot roast counterparts, Stracotto distinguishes itself through nuanced techniques and specific
ingredient choices that elevate it to an icon of Italian comfort cuisine.
The primary difference and heart of Stracotto lies in its aromatic foundation: the “soffritto.”
Unlike the larger, rustic vegetable cuts often found in a traditional American-style pot roast, a
Stracotto recipe rigorously begins with a finely chopped aromatic base of onions, carrots, and celery.
This meticulous preparation ensures the vegetables soften and almost melt into the sauce, providing
a subtle, integrated sweetness and depth rather than chunky pieces. This delicate blend, gently
sautéed, builds a nuanced flavor profile that permeates every fiber of the beef. Furthermore, the
braising liquid for Stracotto is distinctly more vibrant, leaning heavily into robust, tomato-rich
elements and generous amounts of dry red wine. This combination results in a deeper, more complex,
and intensely flavorful sauce that truly defines its Italian character, distinguishing it from other
braised beef dishes around the world.
Why This Stracotto Recipe is a Culinary Triumph!
Is there anything quite as soul-satisfying as a perfectly braised beef pot roast, so incredibly
tender it practically melts away at the mere touch of a fork? When that pot roast is Stracotto, an
authentic Italian preparation, the experience transcends ordinary comfort food to become something truly
extraordinary. This specific recipe is destined to become a cherished staple in your kitchen for numerous
compelling reasons, consistently delivering exceptional results that will impress even the most discerning palates.
The undeniable magic of Stracotto lies deeply within its slow braising process. Over several hours,
typically in a heavy Dutch oven, the tough connective tissues within the chuck roast gradually break
down, undergoing a magnificent transformation into succulent, mouth-coating gelatin. This not only
imbues the meat with its characteristic fall-apart tenderness but also profoundly enriches the
braising liquid, creating a luxurious, velvety sauce that is a star in its own right. As the beef
slowly simmers, it completely absorbs the complex symphony of flavors derived from the dry red wine,
aromatic Italian herbs, pungent fresh garlic, and naturally sweet vegetables, culminating in a dish
brimming with robust, deeply satisfying taste. Each component plays a vital role, harmonizing to
build layers of flavor that only time and slow cooking can achieve.
Despite the lengthy cooking time—which is absolutely essential for developing its signature depth
and tender texture—this Stracotto recipe is remarkably easy to execute. The beauty of it is that
much of the cooking is delightfully “hands-off.” Once assembled and placed in the oven, it allows
you the freedom to attend to other tasks, entertain guests, or simply relax while your kitchen fills
with an incredible aroma. While modern appliances like electric pressure cookers can significantly
accelerate the process, the unparalleled richness, nuanced flavor, and melt-in-your-mouth tenderness
achieved through a low-and-slow oven braise make the dedicated time investment truly worthwhile. The
anticipation alone becomes an integral part of the overall culinary pleasure, hinting at the deliciousness to come.
To elevate this spectacular main course even further, we pair it with a creamy, Oven-Baked Gorgonzola
Polenta. This accompanying polenta is also designed for minimal active attention, baking conveniently
alongside the roast during its final stages. The harmonious combination of the hearty, wine-infused
beef and the tangy, subtly pungent, and wonderfully creamy Gorgonzola polenta creates a perfect
balance of flavors and textures. It’s a pairing that is both sophisticated enough for elegant
entertaining and comforting enough for cherished
Sunday family dinners, guaranteeing a meal everyone will adore.
Having honed this Italian pot roast recipe for personal chef clients for nearly 23 years, I can
confidently attest to its unwavering reliability and consistent deliciousness. It’s a tried-and-true
recipe that has garnered countless accolades and remains a long-standing favorite due to its impressive
flavor profile and relative ease of preparation.
This Stracotto recipe offers remarkable convenience and flexibility, making it a home cook’s dream:
- Make-Ahead Marvel: This dish excels when prepared in advance. The complex flavors
of the Stracotto deepen and meld beautifully overnight, often tasting even better the next day,
making it perfect for entertaining or busy weeknights. - Versatile Cooking Methods: While oven-braising unlocks the richest flavors and
most tender texture, this recipe can also be thoughtfully adapted for a slow cooker or an electric
pressure cooker, offering flexibility for different kitchen setups and time constraints. - Freezer-Friendly: An excellent candidate for meal prepping, the finished Stracotto
freezes beautifully. This means you can enjoy a gourmet Italian meal with minimal effort at a later date.
Crafting Stracotto: A Step-by-Step Guide to Italian Pot Roast Perfection
Essential Recipe Ingredients:
Here’s a comprehensive list of everything you’ll need to create this exquisite Stracotto and its
accompanying polenta. The precise quantities for each component are detailed in the full recipe
card below, but this overview will help you efficiently gather your pantry staples and fresh produce
before you begin your culinary journey. Planning ahead ensures a smooth and enjoyable cooking experience.
Ingredient Notes and Clever Substitutions:
- The Beef: For a truly authentic and fork-tender Stracotto, a chuck roast is my
foremost recommendation. Its inherent marbling and abundant connective tissue are perfectly
suited for the slow braising process, yielding both incredible flavor and a coveted melt-in-your-mouth
texture. However, this robust method is quite forgiving, allowing for the use of other tough cuts
such as brisket, eye-of-round, rump roast, sirloin tip, or even beef short ribs. Paradoxically,
the tougher the cut, the better it performs in slow cooking. This is because the extended cooking
time allows the collagen within these cuts to slowly break down and transform into luscious gelatin,
not only tenderizing the meat but also profoundly enriching the braising liquid into a luxurious,
velvety sauce that clings beautifully to every piece of beef. - Onion / Carrot / Celery Combination (Soffritto): This fundamental aromatic base
is known as “soffritto” in Italian cuisine, serving as the foundational flavor builder, much like
the French “mirepoix.” It classically consists of two parts onion, one part carrot, and one part
celery, all meticulously finely chopped. The fine chop is crucial; it ensures these vegetables
soften and almost entirely melt into the sauce during cooking, contributing a subtle, integrated
sweetness and umami without leaving large, distinct chunks. While precision is good, don’t obsess
over exact measurements; a good “eyeball” estimate, adhering to the general ratio, will work perfectly. - Pancetta: This quintessential Italian cured pork belly is an indispensable
ingredient, adding a critical layer of savory depth and richness to the soffritto. Distinct from
bacon, pancetta is traditionally not smoked but rather cured with salt, sometimes a touch of sugar,
and various spices, offering a cleaner, more intense pork flavor. It’s readily available either
thinly sliced or pre-diced. If you prefer not to consume pork, quality smoked turkey bacon can
serve as a reasonable substitute, though be aware that the final flavor profile will have a slightly different nuance. - Beef Broth (or Stock): A high-quality beef broth or beef stock forms a crucial
component of the braising liquid, providing a rich, savory base. I recommend choosing a low-sodium
option to give you greater control over the overall saltiness of your finished dish, allowing you
to season to perfection. - Dry Red Wine: The inclusion of dry red wine is paramount for building the
complex, layered flavors characteristic of an authentic Stracotto. A golden rule for cooking with
wine is to always use a wine you would genuinely enjoy drinking, as its quality directly impacts
the sophistication of the final taste. You don’t need an expensive bottle; a good quality,
reasonably priced varietal will suffice. A full-bodied Cabernet Sauvignon offers excellent depth
and structure, but lighter reds like a Pinot Noir or Merlot can also work beautifully, lending
their unique characteristics to the sauce.
NON-ALCOHOLIC SUBSTITUTION: For those who prefer an alcohol-free version,
substitute the red wine with an equal amount of beef broth and add 2 tablespoons of good quality
balsamic vinegar. Taste and adjust the acidity after the beef has cooked. Red wine vinegar is
another excellent alternative to introduce that essential tang. - Italian Seasoning: A versatile and convenient pantry staple, Italian seasoning
typically comprises a harmonious blend of dried basil, oregano, rosemary, thyme, and marjoram.
This classic mix provides a robust, herbaceous backbone that is instantly recognizable and deeply comforting. - Crushed Tomatoes: The caliber of your canned tomatoes makes an undeniable and
significant difference in the final taste of your Stracotto sauce. Always opt for the best
canned crushed tomatoes you can afford, such as premium San Marzano or Mutti brands. Their
superior freshness, natural sweetness, and perfectly balanced acidity contribute immensely
to the sauce’s vibrant flavor and rich texture. While San Marzano tomatoes are often a bit
pricier, their exceptional quality and intense tomato flavor are a worthwhile investment that
you’ll taste in every spoonful. - Polenta: Authentic polenta is traditionally made from coarsely ground yellow
flint cornmeal, which is sometimes simply labeled as corn grits in some regions. It’s crucial
to avoid “instant” polenta or any pre-cooked polenta sold in tubes, as these lack the nuanced
texture, depth of flavor, and creamy consistency that develops from cooking traditional polenta
slowly. While yellow corn is the classic choice, polenta can also be prepared from finely ground
white corn, offering a slightly milder flavor. - Gorgonzola Cheese: The bold, distinctively tangy notes of Gorgonzola cheese
(a celebrated Italian blue cheese) create a magnificent and classic pairing with rich beef dishes.
Its slight sharpness beautifully cuts through the richness of the Stracotto, while its creaminess
adds a delightful complexity to the polenta. If blue cheese isn’t to your personal preference,
there are many excellent alternatives that will still create a delicious, cheesy polenta. Consider
grated Parmesan, Asiago, Pecorino Romano, sharp Cheddar, or nutty Gruyere cheese for a different,
yet equally appealing, flavor profile.
Detailed Step-By-Step Instructions:
Follow these instructions carefully and methodically to create a truly memorable Italian Pot Roast
that will become a favorite in your home.
- Begin by gathering and precisely prepping all your ingredients according to the recipe card. This “mise en place” step ensures a smooth cooking process.
- Preheat your oven to a steady 350 degrees F (175 degrees C).
- Season the chuck roast generously on all sides with salt and freshly ground black pepper. Don’t be shy; this builds a foundational layer of flavor directly on the meat.
- Heat 2 tablespoons of olive oil over medium-high heat in a large, heavy Dutch oven. Once the oil is shimmering and hot, carefully place the seasoned chuck roast into the pot.
- Sear the beef aggressively, browning it thoroughly on all sides for approximately 4 to 5 minutes per side. This crucial step develops a deep, rich crust and intensifies the meat’s flavor through the Maillard reaction.
- Transfer the beautifully browned roast to a clean plate, ensuring you reserve any delicious accumulated juices. Carefully pour off and discard any excess browning fat from the Dutch oven.
- Add the remaining 2 tablespoons of olive oil to the Dutch oven, refreshing the cooking fat.
- Introduce the finely chopped onion, carrot, celery (your soffritto base), and diced pancetta to the pot. Reduce the heat to medium and cook gently for 7 to 8 minutes, or until the vegetables are tender and fragrant, and the pancetta is lightly crisped.
- Stir in the chopped garlic and cook for a mere 10 to 15 seconds until it becomes wonderfully fragrant. Be careful not to burn the garlic, as burnt garlic can turn bitter.
- Pour in the dry red wine and bring it to a rolling boil. Let it boil vigorously for 1 to 2 minutes, allowing the alcohol to evaporate and the wine to reduce slightly, which concentrates its complex flavors.
- Return the browned beef to the pot, along with any delicious juices that accumulated on the plate during its rest.
- Add the beef broth, crushed tomatoes, sliced garlic, fresh rosemary, Italian seasoning, and bay leaves to the Dutch oven. Stir all ingredients gently to combine them for the braising liquid.
- Bring the mixture to a gentle simmer over medium heat on your stovetop.
- To minimize evaporation and keep the roast incredibly moist, place a layer of aluminum foil or parchment paper directly over the top of the Dutch oven. Then, secure the lid firmly over it. This creates a tight seal.
- Transfer the covered Dutch oven to the preheated oven and cook for 2 1/2 to 3 hours, or until the meat is incredibly tender and can be easily pierced with a fork, indicating it’s falling apart.
- For the Polenta: Approximately 45 minutes before the Italian pot roast is scheduled to finish cooking, begin preparing your polenta. This timing ensures both components are ready simultaneously.
- Lightly spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray to prevent the polenta from sticking during baking.
- In the prepared casserole dish, combine the chicken broth (or water), half-and-half, polenta, and a seasoning of salt and black pepper. Stir all ingredients together thoroughly until well combined.
- Place the uncovered polenta dish in the oven, baking it alongside the roast during the final 40 to 45 minutes of the braising process.
- After approximately 30 minutes of baking, remove the polenta from the oven, give it a good stir, then add the crumbled Gorgonzola cheese and butter. Stir vigorously again until the cheese is beautifully melted and fully incorporated, creating a creamy texture.
- Return the polenta to the oven for another 10 to 15 minutes, allowing it to finish cooking and become perfectly creamy and heated through.
- Serve the luscious Gorgonzola polenta immediately with generous portions of the tender, rich pot roast.
- Behold! A magnificent, slowly braised, fall-apart tender Italian Pot Roast (Stracotto) awaits, ready to be devoured!
- Allow the Italian pot roast to rest in its Dutch oven for 10 to 15 minutes after cooking. This crucial resting period allows the meat’s juices to redistribute, ensuring maximum tenderness and flavor. Then, transfer it to a serving platter, drizzling it generously with the rich, aromatic sauce from the pot.
- Serve the Stracotto over the luscious Gorgonzola polenta for the ultimate Italian-inspired comfort food experience. Prepare for rave reviews and delighted smiles from everyone at your table!
Chef’s Secrets: Tips and Tricks for Perfect Stracotto
- Serving the Tender Roast: Because Stracotto becomes incredibly tender and “melty”
after hours of slow braising, attempting to slice it neatly when hot can be quite a challenge.
For the best presentation and ultimate ease of serving, I highly recommend gently breaking the
pot roast into large, rustic, serving-sized pieces, as beautifully depicted in the images above.
This allows the tender meat to showcase its texture. However, if you have a strong preference
for perfectly neat, sliced portions, a clever chef’s trick is to prepare the roast ahead of time,
allow it to cool completely, and then chill it thoroughly in the refrigerator overnight. Slicing
it when cold is much easier, allowing for clean, even cuts before you gently reheat it for serving. - Thickening the Velvety Sauce: If, after the long braising process, the rich
sauce for your Stracotto happens to be thinner than your desired consistency, there’s no need
to worry! Here’s a simple yet effective chef’s trick to thicken it beautifully and achieve that
perfect velvety texture:- In a small, separate bowl, combine 2 tablespoons of softened unsalted butter with 3
tablespoons of all-purpose flour. Using a fork or small whisk, mix these ingredients
vigorously until you achieve a smooth, thick paste. This mixture is known as a “beurre manié”
and is a fantastic instant thickener. - Carefully remove about 3 to 4 tablespoons of the hot braising liquid from the Dutch
oven and gradually whisk it into your butter-flour paste until you have created a smooth,
pourable slurry. This step tempers the paste, preventing lumps. - Add this prepared slurry (the flour, butter, and liquid mixture) back into the Dutch
oven with the roast and gently stir it in, ensuring it disperses evenly throughout the sauce. - Return the Dutch oven to your stovetop and bring the roast and sauce to a gentle simmer
over low to medium heat. Continue to cook for 4 to 5 minutes, stirring occasionally, until
the sauce has thickened to your desired consistency. It’s crucial not to let it come to a
vigorous rolling boil during this stage, as excessive boiling can cause the sauce to separate or become gluey.
For convenience, you can also temporarily move the cooked roast to a warm platter to rest
while you perform this sauce-thickening step, then return it to the sauce for serving. Keep the platter covered to retain warmth.
- In a small, separate bowl, combine 2 tablespoons of softened unsalted butter with 3
- Maximizing Flavor Depth: To achieve an even richer and more profound flavor in
your Stracotto, consider an additional step after browning the meat. After you’ve removed the
browned chuck roast, add a splash of red wine or a bit of beef broth to the hot Dutch oven while
it’s still on the stovetop. Use a wooden spoon to scrape up all the caramelized, flavorful brown
bits (known as “fond”) from the bottom of the pan. This process, called deglazing, incorporates
these intensely flavorful remnants directly into your sauce base, adding an extra layer of complexity
that will be noticeable in the final dish.
Frequently Asked Questions About Stracotto
Yes, you can certainly adapt this Stracotto recipe for your slow cooker, though the Gorgonzola
polenta would need to be made separately, as its baking requirements are different. A key
consideration when using slow cookers is that they tend to dilute flavors more than oven
braising due to less evaporation. To counteract this, you might consider reducing the initial
amount of beef broth by about a cup. Cook the Stracotto on HIGH for approximately 4 to 6
hours or on LOW for 8 to 10 hours, with the exact timing depending on the size and thickness
of your chuck roast. For a thicker, more concentrated sauce, it’s beneficial to remove the
lid for the final 30 to 45 minutes of cooking, allowing some liquid to evaporate and the
flavors to intensify.
While an electric pressure cooker, such as an Instant Pot, can dramatically reduce the cooking
time for braised dishes, traditional oven braising generally yields a more profound depth of
flavor and a superior tender texture for Stracotto. If you opt for a pressure cooker, you
will absolutely need to adjust and reduce the liquid quantities in this recipe, as very
little moisture evaporates during pressure cooking. While I haven’t personally tested this
specific recipe in an electric pressure cooker, a typical chuck roast of this size would
require approximately 60 to 80 minutes under high pressure, followed by a natural release.
Absolutely! Stracotto is one of those rare and wonderful dishes that actually benefits from
being made ahead of time. The complex flavors meld and deepen beautifully as the dish rests,
often tasting even more delicious the next day. An added significant advantage of preparing
it in advance is the ease of defatting: once the roast cools completely and is refrigerated,
any excess fat will congeal on the surface, making it remarkably simple to skim off before
reheating. To reheat, simply place the Stracotto in an oven-safe dish and warm through at
350 degrees F (175 degrees C) until it is piping hot and ready to serve. This makes it an
ideal meal for entertaining or busy schedules.
Storage Guidelines for Stracotto
- Store any delicious leftovers of this Stracotto recipe in an airtight container in the refrigerator
for up to five days. Ensure it’s cooled completely before transferring. - For longer storage, this recipe is remarkably freezer-friendly, making it excellent for meal
prepping. Allow the Stracotto to cool completely, then portion it into desired volumes in
freezer-safe airtight containers or heavy-duty freezer bags. It can be confidently frozen for
1 to 2 months without compromising quality. When ready to enjoy, thaw the frozen Stracotto
in the refrigerator overnight, then reheat it gently in a 350-degree F (175 degrees C) oven until thoroughly heated through.
Beyond Polenta: Versatile Serving Suggestions for Stracotto
While our creamy Gorgonzola polenta is undoubtedly a match made in heaven for Stracotto, this
incredibly versatile Italian pot roast can be deliciously paired with a wide variety of other sides
to complement its rich, robust flavors. Expand your culinary horizons with these fantastic options:
- Pappardelle: The broad, flat ribbons of pappardelle pasta are absolutely
perfect for catching and soaking up every last drop of the rich, savory meat sauce. - Creamy Mashed Potatoes:
A timeless and universally loved pairing, creamy mashed potatoes offer a comforting, absorbent
bed that perfectly complements the tender beef and generous, savory sauce. - Risotto or Other Rice: A simple, elegantly prepared risotto (perhaps a classic
Parmesan or a fragrant mushroom risotto) or even plain steamed rice can provide a wonderful
textural and flavor contrast to the rich Stracotto. - Cauliflower White Bean Puree:
For a lighter yet still wonderfully creamy alternative to traditional mashed potatoes, this
puree offers a nutritious and flavorful choice. - Celery Root Puree:
This sophisticated puree provides an earthy, slightly sweet counterpoint that beautifully
balances the richness of the braised beef. - Creamy Mashed Turnips:
Another excellent root vegetable puree, mashed turnips add a unique, subtly peppery flavor
dimension that pairs surprisingly well with the Stracotto.
Complementary Side Dishes to Elevate Your Meal
To complete your Stracotto feast and add a fresh, vibrant balance to the meal, consider these
delicious and easy-to-prepare vegetable side dishes:
- Baked Cabbage Wedges:
Roasted cabbage, especially when caramelized, offers a surprisingly sweet, tender, and savory
accompaniment that pairs beautifully with rich meats. - Roasted Cauliflower with Black Olive Pangrattato:
A flavorful vegetable side dish with a delightful textural contrast from the crunchy breadcrumbs,
and a savory kick from black olives. - Braised Greens with Olives and Lemon:
This side adds a touch of welcome bitterness and bright acidity, which brilliantly cuts through
and balances the richness of the main course.
Discover More Irresistible Slowly Braised Recipes You’ll Love!
If you’ve fallen deeply in love with the comforting warmth, incredible tenderness, and profound
flavors of Stracotto, you’re in for a treat! Explore these other fantastic slow-braised recipes
that promise similar culinary satisfaction and rich, deeply developed tastes:
- Boneless Short Ribs Recipe (Bourguignon Style):
Indulge in French-inspired comfort, featuring incredibly tender beef short ribs braised in a rich, savory wine sauce. - Slow Cooker Beef Short Ribs Barbacoa with Cilantro – Lime Cauliflower Rice:
Experience a vibrant, zesty, and Mexican-inspired twist on classic braised short ribs, perfect with a light cauliflower rice. - Beef Braciole (Braciola):
Delight in elegantly rolled beef, generously stuffed with aromatic herbs and cheese, and slowly simmered in a luscious tomato sauce. - Cabernet-Braised Beef Short Ribs with Cauliflower – Leek Puree:
An elegant and incredibly flavorful dish, ideal for a sophisticated dinner, featuring tender short ribs and a creamy vegetable puree. - Korean Braised Beef Short Ribs:
Savor a delightful sweet and savory Asian-inspired take on braised beef, bursting with umami flavors. - Stout Braised Beef Short Ribs and Colcannon:
Embrace hearty Irish comfort food, where rich, dark beer notes infuse tender beef short ribs, served alongside traditional colcannon.
For an extensive collection of beef-centric dishes, ranging from quick weeknight meals to impressive
holiday roasts, be sure to visit the comprehensive
Beef Recipes – From A Chef’s Kitchen.
Recipe Overview
Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
By Carol | From A Chef’s Kitchen
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!
- Prep Time: 30 mins
- Cook Time: 2 hrs 30 mins
- Total Time: 3 hrs
- Servings: 8
Equipment
- Wusthof Chef Knife
- Cutting Board
- Dutch Oven
- Covered Casserole Dish
Ingredients
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
Roast
- Preheat oven to 350 degrees F (175 C). Season the chuck roast liberally with salt and black pepper.
- Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate, pour off and discard browning fat.
- Refresh oil with remaining 2 tablespoons oil. Add onion, carrot, celery, and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender.
- Add chopped garlic and cook briefly for 10-15 seconds or until fragrant.
- Add the wine and bring to a boil. Boil for 1-2 minutes.
- Add the beef back to the pot along with any accumulated juices.
- Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer over medium heat.
- Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. (You want to minimize evaporation as much as possible.)
- Place in the oven and cook for 2 1/2 to 3 hours or until the meat is extremely tender.
- Let the meat rest in the Dutch oven for 15 minutes. Add the chopped fresh parsley.
- Transfer to a serving platter and slice or shred as desired. Garnish with additional parsley if desired.
Polenta
- Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
- Combine chicken broth or water, half-and-half, polenta, and salt and black pepper in the prepared casserole dish and stir well.
- Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter, and stir again. Return to the oven for another 10-15 minutes.
- Serve polenta with pot roast.
Notes
- SUBSTITUTIONS:
- If you’re not a blue cheese/Gorgonzola fan, try Parmesan, Romano, Asiago, Cheddar, or Gruyere.
- NON-ALCOHOLIC SUBSTITUTION: If you prefer not to use alcohol, substitute 1 cup of pomegranate juice or grape juice for the wine and use an extra cup of beef broth. You may need to adjust the acidity slightly at the end—perhaps with a splash of balsamic vinegar or red wine vinegar (trace alcohol if any).
- Substitute turkey bacon for the pancetta if you don’t consume pork.
- TIPS:
- Because the roast will be difficult to slice, break it into pieces as shown or shred. If you prefer sliced and have made it ahead, it can be easily sliced if it’s cold.
- If the sauce is thinner than you prefer and want to thicken it:
- Combine 2 tablespoons softened butter with 3 tablespoons of all-purpose flour.
- Remove 3 to 4 tablespoons of the hot braising liquid from the Dutch oven and add it to the butter and flour. Stir until you have a thick paste slurry.
- Add the slurry (flour, butter, and liquid mixture) to the Dutch oven and gently stir it in.
- Bring the roast to a gentle simmer on your cooktop and cook for 4 to 5 minutes or until thickened. (Do not let it boil.) You can also move the roast to a platter to rest when doing this step. Cover to keep warm.
- SLOW-COOKER:
- Keep in mind that slow cookers tend to water flavors down. You can cook for 4-6 hours (depending on the roast size) on HIGH and 8-10 hours on LOW.
- If you can, leave the cover off for the last 30-45 minutes so the sauce has a chance to reduce. You could also reduce the broth by a cup or so in the beginning.
- ELECTRIC PRESSURE COOKER/INSTANT POT:
- Will take approximately 60 to 80 minutes in an electric pressure cooker.
- MAKE AHEAD:
- The roast can be prepared 2 days ahead. Reheat in the oven at 350 degrees F (175 C) until heated through.
- FREEZER-FRIENDLY:
- The roast is freezer-friendly. Place in an airtight container and freeze up to 1-2 months. Thaw in the refrigerator. Reheat in the oven at 350 degrees F (175 C) until heated through.
Nutrition Information
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
- Serving: 1
- Calories: 589 kcal
- Carbohydrates: 26 g
- Protein: 31 g
- Fat: 36 g
- Saturated Fat: 15 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 17 g
- Trans Fat: 1 g
- Cholesterol: 116 mg
- Sodium: 730 mg
- Potassium: 689 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 3493 IU
- Vitamin C: 6 mg
- Calcium: 184 mg
- Iron: 3 mg
Loved this recipe? Share your thoughts and questions in the comments below!