Description
A comforting and flavorful Italian pot roast, Stracotto, slow-cooked in a rich red wine sauce and served over creamy Gorgonzola polenta. This recipe offers a taste of authentic Italian cuisine, perfect for family dinners or special occasions.
Ingredients
Scale
- 4 tablespoons olive oil
- 4 pounds chuck roast
- 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 cups dry red wine
- 1 can (14.5-ounce) beef broth
- 1 can (28-ounce) crushed tomatoes
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons Italian seasoning
- 2 large bay leaves
- Chopped fresh parsley
- For the Polenta:
- Cooking spray
- 3 cups chicken broth or water
- 1.5 cups half-and-half
- 1 cup polenta or corn grits (coarse ground)
- Salt and freshly ground black pepper
- 1 cup crumbled Gorgonzola cheese
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C).
- Generously season the chuck roast with salt and pepper on all sides.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the roast for 4-5 minutes on each side until beautifully seared.
- Remove the roast and drain any excess fat. Add the remaining oil to the pot and sauté the onions, carrots, celery, and pancetta for 7-8 minutes until tender and aromatic.
- Stir in the chopped garlic and cook for about 15 seconds until fragrant.
- Pour in the dry red wine, bring it to a boil, then return the roast to the pot. Add the beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves.
- Cover the pot with a lid and roast in the oven for 2.5 to 3 hours, or until the meat is fork-tender.
- While the Stracotto is cooking, spray a casserole dish with cooking spray. In a separate bowl, mix the chicken broth, half-and-half, polenta, and seasoning.
- Stir the Gorgonzola cheese and butter into the polenta halfway through its baking time.
- Once the Stracotto is done, slice or shred the beef and serve it over the creamy Gorgonzola polenta, garnished with freshly chopped parsley.
Notes
- Pair with crusty Italian bread for a more complete meal.
- For a leaner option, turkey bacon can be used instead of pancetta.
- If Gorgonzola is not preferred, Parmesan cheese is a good alternative for the polenta.
- This Stracotto recipe can be adapted for a slow cooker or pressure cooker.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg