Description
This Italian Pot Roast with Gorgonzola Polenta is a comforting and hearty dish featuring a tender slow-roasted beef chuck infused with rich herbs and vegetables, served over creamy, cheesy polenta blended with tangy Gorgonzola. Perfect for a cozy dinner, this recipe combines rustic Italian flavors with a luxurious twist.
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 to enhance flavor.
- Heat Oil and Sear: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side, to lock in juices. Remove the roast and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Cook over medium heat until vegetables are softened, about 8-10 minutes.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to loosen browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add Remaining Ingredients: Stir in beef broth, diced tomatoes, tomato paste, dried oregano, dried basil, and bay leaves. Bring the mixture to a simmer.
- Roast the Beef: Return the seared beef to the pot. Cover the pot and transfer it to the preheated oven. Roast for 3-4 hours until the meat is tender and easily shreds with a fork.
- Prepare Polenta: While the roast cooks, bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in polenta with a pinch of salt to prevent lumps.
- Cook Polenta: Reduce heat to low and stir frequently, cooking for 30-35 minutes until the polenta thickens and becomes creamy.
- Finish Polenta: Stir in butter, heavy cream, and crumbled Gorgonzola cheese until melted and fully incorporated. Adjust salt seasoning as needed.
- Shred the Roast: Remove the pot roast from the oven and shred the meat roughly using two forks.
- Serve: Plate the creamy gorgonzola polenta and top with the shredded pot roast along with the simmered sauce and vegetables from the pot. Enjoy your hearty Italian meal!
Notes
- For best flavor, use a well-marbled beef chuck roast.
- Red wine can be substituted with additional beef broth if desired.
- Stir polenta frequently to avoid lumps and sticking.
- Gorgonzola cheese adds a unique tangy flavor; substitute with blue cheese or Parmesan if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
