Description
This Italian Pot Roast with Gorgonzola Polenta is a hearty and comforting dish, featuring a tender slow-roasted beef chuck infused with aromatic herbs, red wine, and rich tomato sauce, served over creamy, cheesy polenta with the bold flavor of Gorgonzola cheese. Perfect for a cozy dinner, this recipe combines the rustic flavors of Italy with a simple cooking method that yields melt-in-your-mouth results.
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 Roast: Generously season the beef chuck roast on all sides with salt and freshly ground black pepper for well-balanced flavor.
- Heat the Oil: In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat to prepare for searing the meat.
- Sear the Roast: Brown the roast on all sides, about 3-4 minutes per side, to lock in juices and develop a rich crust. Remove and set aside.
- Sauté Vegetables: Add chopped onion, garlic, carrots, and celery to the pot and cook until softened, approximately 8-10 minutes, building the flavor base.
- Deglaze with Wine: Pour in the red wine, scraping up the browned bits from the bottom of the pot, and simmer for 2-3 minutes to reduce slightly and deepen the sauce.
- 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.
- Oven Roast: Return the seared beef to the pot, cover, and transfer to the oven. Roast for 3-4 hours until the meat is tender and shreds easily with a fork.
- Prepare Polenta: While the roast cooks, bring water to a boil in a medium saucepan. Gradually whisk in polenta and a pinch of salt to avoid lumps.
- Cook Polenta: Reduce heat to low and cook the polenta, stirring often, until it thickens and becomes creamy, about 30-35 minutes.
- Finish Polenta: Stir in butter, heavy cream, and crumbled Gorgonzola cheese until melted and smooth. Adjust seasoning with salt as needed.
- Shred Beef: Remove the pot roast from the oven and shred the meat roughly using two forks.
- Serve: Plate the shredded pot roast over the creamy Gorgonzola polenta, spooning the rich sauce and vegetables over the top for a satisfying meal.
Notes
- Allow the pot roast to rest for 10-15 minutes after cooking to retain juices.
- If you prefer a thicker sauce, simmer uncovered on the stovetop for 10-15 minutes after removing the roast.
- For a dairy-free option, omit the butter, heavy cream, and gorgonzola, or substitute with a vegan cheese alternative.
- Use a heavy-bottomed Dutch oven for even heat distribution during roasting.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat gently on the stovetop.
