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–+ servings
Italian Pot Roast

Mouthwatering Italian Pot Roast with Creamy Polenta Crush

This Italian Pot Roast brings comfort and flavor to your dinner table.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stracotto
  • 2 tbsp Olive Oil Vegetable oil can be used as a substitute.
  • 4 lbs Chuck Roast Tying keeps it juicy.
  • Salt and Black Pepper Be generous for the best results.
  • 1 large Onion, finely chopped
  • 2 large Carrots, finely chopped Can substitute with parsnips.
  • 2 stalks Celery, finely chopped Can be omitted if not available.
  • 4 oz Pancetta, diced Turkey bacon can replace it.
  • 12 cloves Garlic Mix chopped and sliced for varying notes.
  • 2 cups Dry Red Wine Swap with grape juice and beef broth for non-alcoholic.
  • 14.5 oz Beef Broth, diluted to 2 cups Homemade broth elevates the taste.
  • 28 oz Crushed Tomatoes Preferably Italian.
  • 1 tbsp Fresh Rosemary, chopped Use dried in a pinch.
  • 2 tsp Italian Seasoning You can create your own mix.
  • 2 large Bay Leaves Ensure to remove them before serving.
  • 2 tbsp Parsley, chopped Optional garnish.
For the Creamy Polenta
  • 3 cups Chicken Broth or Water Vegetable broth for vegetarian option.
  • 1.5 cups Half-and-Half Can substitute with milk.
  • 1 cup Polenta, coarse ground Corn grits can be used as an alternative.
  • 1 cup Gorgonzola Cheese, crumbled Parmesan can be substituted.
  • 2 tbsp Butter Omit for a dairy-free meal.

Equipment

  • Dutch oven
  • casserole dish

Method
 

Step-by-Step Instructions for Italian Pot Roast
  1. Preheat your oven to 350°F (175°C) and season the chuck roast with salt and black pepper. Chop the onion, carrots, celery, and garlic.
  2. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat and sear the roast for 4-5 minutes on each side until browned. Transfer to a plate.
  3. Add remaining olive oil and sauté onion, carrots, celery, and pancetta for about 7-8 minutes until soft.
  4. Stir in chopped garlic and cook for 1 minute, then pour in dry red wine and boil for 1-2 minutes.
  5. Return the beef and juices, then add beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves. Simmer the mixture.
  6. Cover tightly and braise in the oven for 2.5 to 3 hours until tender.
  7. Remove the pot from the oven and let it rest, covered, for 15 minutes before serving.
  8. Grease a casserole dish, combine chicken broth, half-and-half, polenta, salt, and pepper. Bake alongside the roast for 40-45 minutes.
  9. Thirty minutes in, stir in Gorgonzola and butter, and bake until creamy.
  10. Plate the stracotto over the creamy polenta, allowing the sauce to mingle and enhance the dish.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat in the oven.

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