This Italian Pot Roast is a cozy dish, slow-cooked to perfection with tender beef and rich flavors. It pairs beautifully with creamy gorgonzola polenta that melts in your mouth!
I love how the creamy polenta adds a delicious twist! It’s like a warm hug on a plate. You can easily impress your guests, or just enjoy it while binge-watching your favorite show! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking. If you’re looking for a leaner option, consider using a brisket instead, though it may fry a bit quicker.
Dry Red Wine: A good Chianti works beautifully here, but you can substitute with any dry red wine you have. If you want to avoid alcohol, use extra beef broth instead.
Gorgonzola Cheese: If Gorgonzola isn’t available, you can use blue cheese for a similar flavor, or even cream cheese for a creamier texture without the strong taste.
Polenta: Instant polenta is a great alternative if you’re short on time. Just follow the package instructions for the best results!
How Do You Make Sure the Pot Roast is Tender and Flavorful?
To achieve a juicy and tender pot roast, focus on the searing and braising stages. Here are some tips:
- Make sure the oil is hot enough before searing the roast. This helps lock in the juices.
- Allow it to cook undisturbed for 4-5 minutes per side for a nice crust.
- Slow cooking is key! Braising the roast in the oven for 3 to 3.5 hours at 325°F ensures it becomes fork-tender.
What’s the Best Way to Make Creamy Gorgonzola Polenta?
The polenta should be creamy and smooth, which requires some attention:
- Start by whisking the polenta into boiling water slowly to avoid lumps.
- Cook on low heat, stirring often to prevent sticking. This will take about 30-40 minutes.
- For extra creaminess, using half milk and half water is a delicious trick.
- Don’t forget to stir in butter and cheeses at the end until fully melted and creamy!
With these tips and ingredients, your Italian Pot Roast and Gorgonzola polenta experience will be delightful and comforting! Enjoy your cooking!
Italian Pot Roast with Creamy Gorgonzola Polenta
Ingredients You’ll Need:
For the Italian Pot Roast:
- 3 to 4 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 cup dry red wine (such as Chianti)
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
For the Creamy Gorgonzola Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water (or half water/half milk for extra creaminess)
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 4 ounces Gorgonzola cheese, crumbled
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious dish takes about 30 minutes of active cooking time and about 3 to 3.5 hours of braising in the oven. If you include the polenta, allow for around 40 minutes to make it creamy and perfect. It’s worth the wait for those rich flavors!
Step-by-Step Instructions:
1. Prepare the Pot Roast:
Preheat your oven to 325°F (160°C). Pat the beef roast dry with paper towels to help with browning and season generously with salt and pepper on all sides. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until it gets a nice brown crust, about 4-5 minutes per side. Once browned, remove the roast from the pot and set it aside.
2. Sauté Aromatics and Veggies:
In the same pot, toss in the chopped onion, carrots, and celery. Sauté them until they begin to soften, which should take about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, stirring frequently.
3. Deglaze and Build Sauce:
Pour in the dry red wine, using a wooden spoon to scrape up any tasty bits stuck to the bottom of the pot. Allow the wine to reduce for about 2-3 minutes. Next, stir in the crushed tomatoes, beef broth, oregano, basil, thyme, and bay leaves. Place the seared roast back into the pot, ensuring it’s partially submerged in the delicious sauce.
4. Braise the Roast:
Cover the pot with a lid and place it in the preheated oven. Allow it to braise for about 3 to 3.5 hours or until the beef is fork-tender. The slow cooking method brings out all the rich flavors in the meat.
5. Make the Gorgonzola Polenta:
While the roast cooks, bring the 4 cups of water and salt to a boil in a large saucepan. Gradually whisk in the polenta to prevent lumps from forming. After adding the polenta, reduce the heat to low and continue cooking, stirring frequently, until the mixture becomes thick and creamy, which will take around 30-40 minutes. Stir in the unsalted butter, Gorgonzola, and grated Parmesan cheese until fully melted and smooth. Add freshly ground black pepper to taste.
6. Serve:
Once the pot roast is done, remove the bay leaves and slice or shred the meat. Serve the tender beef over a generous scoop of creamy gorgonzola polenta. Don’t forget to spoon some of the rich tomato sauce over the meat and garnish with fresh parsley for a pop of color.
7. Enjoy!
Your cozy Italian pot roast with creamy gorgonzola polenta is ready to be savored! This dish pairs perfectly with a side of sautéed greens or a simple salad. It’s a delightful meal for any occasion!
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Enjoy your comforting Italian Pot Roast with rich, creamy Gorgonzola polenta! 🍲✨
FAQ for Italian Pot Roast with Creamy Gorgonzola Polenta
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While beef chuck roast is ideal for its tenderness and flavor, you can also use brisket or round roast. Just keep in mind that cooking times may vary depending on the cut.
What Can I Substitute for Gorgonzola Cheese?
If you can’t find Gorgonzola, blue cheese is a great alternative for a similar flavor. For a milder option, try cream cheese, which will still give a creamy texture without the strong taste.
Can I Make the Pot Roast Ahead of Time?
Yes! You can prepare the pot roast a day in advance, allowing the flavors to deepen. Once cooked, let it cool, then store it in an airtight container in the fridge. Reheat gently before serving with the polenta.
How Should I Store Leftover Polenta?
Leftover polenta can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, add a splash of milk or water to loosen it up and warm it on the stove or in the microwave, stirring frequently until creamy again.
