Italian Pot Roast Stracotto with Gorgonzola Polenta
Italian Pot Roast Stracotto with Gorgonzola Polenta is a comforting Italian classic that marries tender, slow-cooked beef with a rich, flavorful sauce. Paired with creamy Gorgonzola polenta, this dish delivers hearty flavors and indulgent textures, making it perfect for family gatherings or cozy dinners at home. Experience the warmth and joy of this exquisite meal that brings everyone to the table.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 3–4 lbs Beef Chuck Roast
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 3 Carrots, sliced into chunks
- 2 stalks Celery, chopped
- 2 cups Dry Red Wine
- 2 cups Low-Sodium Beef Broth
- 1 cup Instant Polenta
- 4 oz Gorgonzola Cheese, crumbled
Instructions
- Preheat the oven to 325°F (160°C).
- Heat oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
- In the same pot, sauté onions, garlic, carrots, and celery until softened (about 5 minutes).
- Deglaze with red wine; simmer until reduced by half. Return the roast to the pot and add beef broth.
- Cover and braise in the oven for about 3 hours or until fork-tender.
- Meanwhile, prepare polenta: Boil 4 cups of water or broth in a saucepan. Gradually whisk in polenta; cook until thickened (about 3 minutes). Stir in Gorgonzola until melted.
- Serve the pot roast over polenta.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 540
- Sugar: 6g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg