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Italian Pot Roast Stracotto with Gorgonzola Polenta

Italian Pot Roast Stracotto with Gorgonzola Polenta

This Italian Pot Roast Stracotto with Gorgonzola Polenta offers a rich and comforting meal perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lbs beef chuck roast
  • 1 cup dry red wine
  • 2 medium yellow onions, coarsely chopped
  • 3 large carrots, sliced into thick rounds
  • 4 cloves garlic, minced
  • 4 oz crumbled Gorgonzola cheese
  • 1 cup quick-cooking polenta
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • 2 tbsp olive oil

Equipment

  • Dutch oven
  • Saucepan
  • whisk
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 300°F (150°C).
  2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef chuck roast until golden brown on all sides.
  3. Remove the roast and sauté onions and garlic in the pot until translucent.
  4. Deglaze with red wine, scraping up brown bits. Return the beef to the pot.
  5. Add carrots and thyme, cover tightly, and slow-cook in the oven for about 3 hours.
  6. About 20 minutes before serving, boil water in another saucepan. Gradually whisk in polenta until thickened. Stir in Gorgonzola until melted.
  7. Serve the pot roast over Gorgonzola polenta.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 34gProtein: 38gFat: 28g

Notes

Feel free to swap Gorgonzola for another cheese like Parmesan or add mushrooms and herbs for variation.

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