Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

This Stracotto, also known as Italian pot roast, and oven-baked gorgonzola polenta is the ultimate Italian comfort food that will delight your family and friends! The beef is slowly braised in a rich, red wine sauce, while the cheesy, hands-off polenta makes it a perfect, stress-free dish for entertaining or a cosy Sunday family dinner!

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Recipe Info
Servings: 8
Prep: 30m
Cook: 2h 30m
Total: 3h
Ingredients
  • 60ml olive oil, divided
  • 1.8kg chuck roast, tied
  • Salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 115g pancetta, diced
  • 12 garlic cloves (2 chopped, 10 sliced, divided)
  • 480ml dry red wine
  • 1 tin (430ml) beef broth, topped up with water to 480ml
  • 1 x 800g tin crushed tomatoes (preferably a good Italian brand)
  • 1 tbsp chopped fresh rosemary
  • 2 tsp Italian seasoning
  • 2 large bay leaves
  • 2 tbsp chopped fresh parsley, plus more for garnish
  • Cooking oil spray
  • 720ml chicken broth (or water)
  • 360ml half-fat cream (or equal parts whole milk and single cream)
  • 160g polenta or coarse corn grits (not instant)
  • Salt and freshly ground black pepper, to taste
  • 150g crumbled Gorgonzola cheese
  • 30g butter
Instructions
  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Season the chuck roast liberally with salt and black pepper.
  2. Heat 30ml of the olive oil over medium-high heat in a large Dutch oven or casserole dish. Add the chuck roast and brown well on both sides, about 4-5 minutes per side. Transfer to a plate and pour off and discard the browning fat.
  3. Add the remaining 30ml oil to the pot. Add the onion, carrots, celery and pancetta. Reduce the heat to medium and cook for 7-8 minutes or until the vegetables are tender.
  4. Add the chopped garlic and cook briefly for 10-15 seconds or until fragrant.
  5. Add the wine and bring to the boil. Boil for 1-2 minutes.
  6. Add the beef back to the pot along with any accumulated juices.
  7. Add the beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.
  8. Place a layer of foil or baking paper over the top of the Dutch oven, followed by the lid, to minimise evaporation as much as possible.
  9. Place in the oven and cook for 2½ to 3 hours, or until the meat is extremely tender.
  10. Let the meat rest in the Dutch oven for about 15 minutes, then stir through the chopped parsley.
  11. Transfer to a serving platter and slice or shred as desired. Garnish with more parsley if you like.
  12. For the polenta, grease a 2.5-3 litre oven-safe casserole dish with cooking oil spray.
  13. Combine the chicken broth (or water), half-fat cream, polenta and salt and black pepper in the prepared casserole dish and stir well.
  14. Place in the oven uncovered and bake alongside the roast for the last 40-45 minutes of braising. After about 30 minutes, stir, add the Gorgonzola and butter and stir again. Return to the oven for another 10-15 minutes.
  15. Serve the polenta with the pot roast.
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