Description
This Italian Pot Roast with Gorgonzola Polenta is a comforting and hearty dish featuring a tender, slow-roasted beef chuck infused with rich Italian herbs and a luscious tomato-wine sauce. Paired with creamy, cheesy polenta made with tangy gorgonzola, butter, and cream, this meal offers a delicious blend of rustic flavors perfect for a cozy dinner.
Ingredients
Scale
For the Pot Roast
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 bay leaves
For the Gorgonzola Polenta
- 4 cups water
- 1 cup polenta (coarse cornmeal)
- Salt, to taste
- 4 oz gorgonzola cheese, crumbled
- 2 tbsp butter
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the beef.
- Season the Beef: Generously season the beef chuck roast with salt and freshly ground black pepper on all sides.
- Heat Oil and Sear: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Cook for 8-10 minutes until the vegetables are softened and aromatic.
- Deglaze with Wine: Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Add Liquids and Herbs: Stir in beef broth, diced tomatoes, tomato paste, dried oregano, dried basil, and bay leaves. Bring the mixture to a simmer.
- Return Beef and Roast: Place the browned beef back into the pot. Cover and transfer the pot to the preheated oven. Roast for 3-4 hours until the beef is tender and easily shredded.
- Prepare Polenta: While the roast cooks, bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the polenta with a pinch of salt, then reduce heat to low.
- Cook Polenta: Cook the polenta, stirring frequently, until it thickens and becomes creamy, about 30-35 minutes.
- Enrich Polenta: Stir in butter, heavy cream, and crumbled gorgonzola cheese until melted and fully combined. Adjust salt to taste.
- Shred Beef: Remove the pot roast from the oven and shred the meat roughly with two forks.
- Serve: Serve the shredded pot roast over a bed of creamy Gorgonzola polenta, spooning the rich sauce and vegetables from the pot over the top.
Notes
- Use a heavy Dutch oven or oven-safe pot to evenly cook the pot roast.
- Red wine improves the flavor but can be substituted with extra beef broth if preferred.
- For a milder polenta, use less gorgonzola or substitute with a milder cheese like fontina or parmesan.
- Ensure to stir polenta frequently to prevent lumps and sticking.
- The pot roast can be made a day ahead; flavors improve after resting overnight.
