Description
A classic Italian pot roast slow-braised in red wine and aromatics, served over creamy gorgonzola polenta. The perfect comfort food dish for cozy nights.
Ingredients
3 lb beef chuck roast
Salt and black pepper, to taste
2 tbsp olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
2 cups dry red wine
1 cup beef broth
1 can (14 oz) crushed tomatoes
1 cup polenta (coarse cornmeal)
2 cups water
2 cups whole milk
3 tbsp butter
1/2 cup gorgonzola cheese, crumbled
Instructions
1. Preheat the oven to 325°F (165°C).
2. Season the chuck roast generously with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat and brown the roast on all sides. Remove and set aside.
4. In the same pot, sauté the onion, carrots, and celery until softened.
5. Add garlic, tomato paste, rosemary, and thyme; cook 1–2 minutes.
6. Deglaze with red wine, scraping up browned bits.
7. Add beef broth and crushed tomatoes. Return the roast to the pot.
8. Cover and braise in the oven for 3–3.5 hours, until the meat is very tender.
9. For the polenta: bring water and milk to a boil in a saucepan.
10. Slowly whisk in polenta, reduce heat, and simmer, stirring frequently, for 25–30 minutes.
11. Stir in butter, gorgonzola, salt, and pepper to taste.
12. Shred the pot roast and serve over creamy gorgonzola polenta.
Notes
For a smoother sauce, strain the braising liquid before serving.
You can substitute parmesan or mascarpone if gorgonzola is too strong.
Leftovers keep well refrigerated for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg