Italian Pot Roast (Stracotto) With Gorgonzola Polenta – Comfort Food Classic Recipe

I show how a 4 lb chuck roast braised in dry red wine and crushed tomatoes with rosemary, garlic, and carrots pairs with oven-baked polenta made from coarse polenta, half and half, and crumbled Gorgonzola. My Italian Pot Roast recipe highlights the ingredients and technique behind this classic.

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I love a good Italian Pot Roast because the 4 lbs chuck roast slowly braises in 2 cups dry red wine with a can of crushed tomatoes until the meat basically falls apart. Paired with polenta baked in the oven, made from 1 cup coarse polenta, 1 1/2 cups half and half and a cup of crumbled Gorgonzola, the contrast of rich beef and creamy tangy polenta is oddly addictive.

I throw in chopped onion, carrots and celery plus rosemary and a little balsamic for depth, and people keep asking if it’s a restaurant Roast Beef dish. It’s comfort and showy all at once, perfect for Italian Dinner nights.

Why I Like this Recipe

– I love how cozy and comforting it is, like a big warm hug on a plate
– I like that one batch feeds a bunch of people so I dont have to cook every night
– I like the deep, full flavors that somehow taste way fancier than what I actually did
– I like that the leftovers get even better the next day so I get excited to eat it again

Ingredients

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Chuck roast: Rich in protein and iron, makes roast savory and hearty, needs long slow cooking.
Olive oil: Adds healthy fats and depth, slightly fruity, helps sear and caramelize veggies alot.
Crushed tomatoes: Provide vitamin C and fibre, gives bright acidity and tomato sweetness to sauce.
Red wine: Adds acidity, tannins and savory complexity, alcohol cooks off leaving rich flavor.
Garlic: Strong aroma, small amount adds umami and pungent bite, some antioxidants too.
Polenta: Polenta is mostly carbs, gives creamy base, gentle corn sweetness, very comforting.
Gorgonzola: Blue cheese gives salty, tangy punch, adds fat and protein for richness, its bold.
Butter and half and half: Butter and half and half make polenta silky, add saturated fat and creaminess.
Carrots: Carrots bring subtle sweetness, fiber and vitamin A, balance the savory sauce.
Rosemary or thyme: Herbs add piney or lemony aroma, tiny amounts heighten overall flavor.

Ingredient Quantities

For the Roast:
- 4 lbs chuck roast
- 2 tbsp olive oil
- kosher salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, smashed
- 2 cups dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef stock or broth
- 2 tbsp tomato paste
- 2 bay leaves
- 2 sprigs fresh rosemary or 4 sprigs fresh thyme
- 1 tbsp balsamic vinegar (optional)

For the Polenta:
- 1 cup coarse polenta (not instant)
- 2 1/2 cups water or chicken/beef stock
- 1 1/2 cups half and half
- 1 cup Gorgonzola cheese crumbled
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan (optional)
- kosher salt and freshly ground black pepper, to taste

How to Make this

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1. Preheat oven to 325°F. Pat the 4 lb chuck roast dry, season generously with kosher salt and black pepper, then heat 2 tbsp olive oil in a large Dutch oven and brown the roast on all sides until a deep crust forms about 4 to 6 minutes per side, set meat aside.

2. Add the chopped large onion, 2 chopped carrots and 2 chopped celery stalks to the pot, cook until softened about 6 to 8 minutes then add 4 smashed garlic cloves and 2 tbsp tomato paste, stir and cook a minute more so the paste darkens a bit.

3. Pour in 2 cups dry red wine to deglaze the pan, scrape up all the brown bits with a wooden spoon and let the wine reduce for 3 to 5 minutes, then stir in the can of 28 oz crushed tomatoes and 1 cup beef stock.

4. Add 2 bay leaves and the 2 sprigs fresh rosemary or 4 sprigs fresh thyme, return the roast to the pot along with any juices, bring to a simmer, cover and transfer to the oven to braise until fall apart tender about 3 to 4 hours, check after 3 hours.

5. When the roast is nearly done start the polenta: preheat oven to 375°F. Bring 2 1/2 cups water or stock to a boil in a heavy saucepan, slowly whisk in 1 cup coarse polenta and reduce heat to low, simmer stirring often for 20 to 30 minutes until thick and creamy.

6. Off the heat stir in 1 1/2 cups half and half, 2 tbsp unsalted butter, and 1 cup crumbled Gorgonzola plus 1/2 cup grated Parmesan if you like, season with kosher salt and lots of freshly ground black pepper, taste and adjust.

7. Butter an oven safe baking dish, spoon the polenta in and smooth the top, dot with a little extra Gorgonzola if you want, bake 20 to 25 minutes until set and slightly golden on top, you can broil a minute for color but watch it closely.

8. Remove the roast from the oven, transfer meat to a cutting board and let rest a few minutes then shred with two forks. Meanwhile skim excess fat from the braising liquid, place the sauce on the stove over medium and simmer to reduce about 10 minutes until it coats the back of a spoon.

9. Stir in 1 tbsp balsamic vinegar if using, check seasoning and add salt and pepper if needed, then toss the shredded beef back into the sauce so it soaks up flavor or simply spoon sauce over the meat when serving.

10. Serve big spoonfuls of oven baked Gorgonzola polenta topped with the shredded braised beef and extra sauce, garnish with fresh thyme or parsley if you like. Leftovers are even better the next day, promise.

Equipment Needed

1. Large Dutch oven or any heavy ovenproof pot big enough for a 4 lb roast
2. Heavy saucepan for the polenta
3. Oven safe baking dish about 8 by 8 or similar for finishing the polenta
4. Wooden spoon and a silicone spatula for scraping and stirring
5. Whisk for smoothing the polenta
6. Chef’s knife and cutting board
7. Two forks for shredding the roast
8. Fine mesh strainer or fat skimmer to remove excess fat from the sauce
9. Measuring cups and spoons plus a liquid measuring cup and oven mitts

FAQ

Q: Can I use a different cut of beef if I dont have chuck roast?
A: Yes, brisket or short ribs work great, they'll be fattier and more flavorful. If you use a leaner cut like round, expect it to be less tender and maybe add extra braising time or a bit more fat.

Q: Do I really need to brown the meat first?
A: You should, it adds a ton of flavor. Sear the roast on all sides in hot oil until deep brown, dont crowd the pan, and scrape up the browned bits when you deglaze with wine or stock.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. Slow cooker: sear first, then cook on low 8 to 10 hours. Instant Pot: sear with the sauté function, then pressure cook 60 to 75 minutes with a natural release. Times vary by thickness so check for fork tender.

Q: How do I thicken the sauce if it is too thin?
A: Simmer uncovered on the stove to reduce and concentrate flavors, or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer until thick. You can also mash a few of the cooked carrots/celery into the sauce for body.

Q: Any tips for making the Gorgonzola polenta creamy and not grainy?
A: Use coarse polenta, keep the heat low and stir often while it cooks 20 to 30 minutes, add the half and half near the end, then stir in butter and Gorgonzola off the heat. If it's too thick, thin with hot stock or milk, if grainy, cook a bit longer and whisk vigorously.

Q: Can I make the roast and polenta ahead, and how do I store/reheat them?
A: Yes. The roast stores in the fridge 3 to 4 days, freeze up to 3 months. Reheat gently in the oven at 325 F covered with foil, adding a splash of stock. Polenta keeps 3 to 4 days; reheat with a little milk or stock over low heat, or slice chilled polenta and pan fry or grill.

Italian Pot Roast (Stracotto) With Gorgonzola Polenta – Comfort Food Classic Recipe Substitutions and Variations

Chuck roast
- Beef brisket, similar marbling and great for long, slow braises
- Short ribs, fattier and super gelatinous when braised, gives a richer sauce
- Pork shoulder, if you want a slightly sweeter, pork-based version
Dry red wine
- Beef stock or broth, for more beefy depth and no alcohol
- Dark beer (porter or stout), adds roasty, malty notes
- Red grape juice + 1 tbsp red wine vinegar, non alcoholic swap that keeps fruitiness
Gorgonzola
- Stilton, very similar blue flavor but a bit firmer
- Roquefort, stronger and tangier if you like bold cheese
- Mascarpone + a little crumbled blue cheese, milder and creamier if gorgonzola is too sharp
Coarse polenta (not instant)
- Stone-ground cornmeal, essentially the same texture just another label
- Medium-ground cornmeal or grits, will be creamier and a bit less coarse
- Instant polenta, if youre short on time, but expect a different, softer texture

Pro Tips

1) Really brown that roast, dont rush it. A good crust is where most of the flavor lives, so heat the oil until it shimmers and give the meat time to form color. If the roast seems to stick just wait a bit longer, it’ll release when the sear is ready.

2) Let the wine reduce until it tastes concentrated, not boozy. Scrape up all the browned bits while it’s reducing, they carry big flavor. Hold off on adding the balsamic until the end, a little added last minute brightens the sauce way more than when added too early.

3) Get the fat out of the sauce, it makes everything taste greasy and hides the herbs. If you can, cool the braise so the fat firms and lifts off easily, otherwise skim with a spoon or blot with a paper towel. Also sauce that’s rested tastes better the next day so dont be afraid to make ahead.

4) Treat the polenta gently, stir enough so it’s smooth but dont overwork it or it gets gluey. Fold in the Gorgonzola off the heat so it melts creamy, and if the mix tightens up just loosen with a little hot stock or milk. Taste as you go, Gorgonzola can be sharp so balance with butter or a tiny pinch of sugar if needed.

Italian Pot Roast (Stracotto) With Gorgonzola Polenta – Comfort Food Classic Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

1238

kcal

Equipment: 1. Large Dutch oven or any heavy ovenproof pot big enough for a 4 lb roast
2. Heavy saucepan for the polenta
3. Oven safe baking dish about 8 by 8 or similar for finishing the polenta
4. Wooden spoon and a silicone spatula for scraping and stirring
5. Whisk for smoothing the polenta
6. Chef’s knife and cutting board
7. Two forks for shredding the roast
8. Fine mesh strainer or fat skimmer to remove excess fat from the sauce
9. Measuring cups and spoons plus a liquid measuring cup and oven mitts

Ingredients

For the Roast:
4 lbs chuck roast
2 tbsp olive oil
kosher salt and freshly ground black pepper, to taste
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, smashed
2 cups dry red wine
1 can (28 oz) crushed tomatoes
1 cup beef stock or broth
2 tbsp tomato paste
2 bay leaves
2 sprigs fresh rosemary or 4 sprigs fresh thyme
1 tbsp balsamic vinegar (optional)
For the Polenta:
1 cup coarse polenta (not instant)
2 1/2 cups water or chicken/beef stock
1 1/2 cups half and half
1 cup Gorgonzola cheese crumbled
2 tbsp unsalted butter
1/2 cup grated Parmesan (optional)
kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 325°F. Pat the 4 lb chuck roast dry, season generously with kosher salt and black pepper, then heat 2 tbsp olive oil in a large Dutch oven and brown the roast on all sides until a deep crust forms about 4 to 6 minutes per side, set meat aside.
Add the chopped large onion, 2 chopped carrots and 2 chopped celery stalks to the pot, cook until softened about 6 to 8 minutes then add 4 smashed garlic cloves and 2 tbsp tomato paste, stir and cook a minute more so the paste darkens a bit.
Pour in 2 cups dry red wine to deglaze the pan, scrape up all the brown bits with a wooden spoon and let the wine reduce for 3 to 5 minutes, then stir in the can of 28 oz crushed tomatoes and 1 cup beef stock.
Add 2 bay leaves and the 2 sprigs fresh rosemary or 4 sprigs fresh thyme, return the roast to the pot along with any juices, bring to a simmer, cover and transfer to the oven to braise until fall apart tender about 3 to 4 hours, check after 3 hours.
When the roast is nearly done start the polenta: preheat oven to 375°F. Bring 2 1/2 cups water or stock to a boil in a heavy saucepan, slowly whisk in 1 cup coarse polenta and reduce heat to low, simmer stirring often for 20 to 30 minutes until thick and creamy.
Off the heat stir in 1 1/2 cups half and half, 2 tbsp unsalted butter, and 1 cup crumbled Gorgonzola plus 1/2 cup grated Parmesan if you like, season with kosher salt and lots of freshly ground black pepper, taste and adjust.
Butter an oven safe baking dish, spoon the polenta in and smooth the top, dot with a little extra Gorgonzola if you want, bake 20 to 25 minutes until set and slightly golden on top, you can broil a minute for color but watch it closely.
Remove the roast from the oven, transfer meat to a cutting board and let rest a few minutes then shred with two forks. Meanwhile skim excess fat from the braising liquid, place the sauce on the stove over medium and simmer to reduce about 10 minutes until it coats the back of a spoon.
Stir in 1 tbsp balsamic vinegar if using, check seasoning and add salt and pepper if needed, then toss the shredded beef back into the sauce so it soaks up flavor or simply spoon sauce over the meat when serving.
Serve big spoonfuls of oven baked Gorgonzola polenta topped with the shredded braised beef and extra sauce, garnish with fresh thyme or parsley if you like. Leftovers are even better the next day, promise.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.