Description
Italian Pot Roast Stracotto with Gorgonzola Polenta is the ultimate comfort food, perfect for cozy family dinners. This dish features tender, slow-cooked beef infused with rich red wine and herbs, served atop creamy Gorgonzola polenta that adds a delightful tang. It’s an inviting meal that warms both the heart and the palate, ideal for gatherings or leisurely evenings at home.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 cup dry red wine (Merlot or Cabernet Sauvignon)
- 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
Instructions
- Preheat oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef chuck roast until golden brown on all sides.
- Remove the roast and sauté onions and garlic in the pot until translucent.
- Deglaze with red wine, scraping up brown bits. Return the beef to the pot.
- Add carrots and thyme, cover tightly, and slow-cook in the oven for about 3 hours.
- About 20 minutes before serving, boil water in another saucepan. Gradually whisk in polenta until thickened. Stir in Gorgonzola until melted.
- Serve the pot roast over Gorgonzola polenta.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 450g)
- Calories: 550
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg