Description
Slow-cooked Italian Pot Roast melts in your mouth with tender, rich flavors that feel like a warm hug from an Italian grandmother. Hearty meat braised in red wine and herbs delivers pure comfort straight to your dinner table.
Ingredients
Scale
Main Proteins:
- 3 lb chuck roast
- 4 oz pancetta
- 6 garlic cloves
Vegetables and Aromatics:
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 sprig fresh rosemary
- 2 bay leaves
Liquids and Seasonings:
- 4 tablespoons olive oil
- 1 cup dry red wine
- 2 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon Italian seasoning
- Salt
- Black pepper
Polenta Ingredients:
- 4 cups chicken broth
- 2 cups half-and-half
- 1 cup polenta
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons butter
- 0.5 cup Gorgonzola cheese
Instructions
- Pat the 3-4 lb chuck roast dry with paper towels. Season generously with 1 tsp salt and ½ tsp black pepper on all sides.
- Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until a deep golden-brown crust forms. Transfer to a clean plate.
- Reduce heat to medium. Add remaining 2 tbsp olive oil, then toss in chopped onion, carrots, celery, and diced pancetta. Sauté for 7-8 minutes until vegetables soften.
- Mince 4 garlic cloves and quickly stir into the vegetable mixture for 10-15 seconds until fragrant.
- Pour 1 cup red wine into the pot. Increase heat and let liquid boil vigorously for 1-2 minutes, scraping any browned bits from bottom of pan.
- Return roast to the pot with accumulated juices. Add 2 cups beef broth, 28 oz crushed tomatoes, sliced garlic cloves, 1 tbsp Italian seasoning, rosemary sprig, and bay leaves.
- Bring liquid to a gentle simmer. Cover pot with parchment paper, then foil, and finally the lid to create a tight seal.
- Transfer covered pot to a 350°F oven. Braise for 2 ½-3 hours until meat shreds easily with a fork.
- During final 45 minutes of roasting, prepare polenta in a separate greased casserole dish.
- Whisk together 4 cups chicken broth, 2 cups half-and-half, 1 cup polenta, 1 tsp salt, and ½ tsp pepper.
- Bake polenta uncovered at 350°F for 40-45 minutes, stirring once halfway through.
- Stir 4 tbsp butter and ½ cup Gorgonzola cheese into polenta during last 10-15 minutes of cooking.
- Remove roast from oven. Discard rosemary and bay leaves. Shred meat using two forks.
- Ladle creamy polenta onto serving plates. Top with pot roast and spoon extra sauce over the meat.
Notes
- Use a well-marbled beef cut like chuck roast for maximum tenderness and rich flavor.
- Brown the meat thoroughly to develop deep caramelization and enhance the overall taste of the dish.
- Choose a robust red wine like Chianti or Cabernet Sauvignon that complements the beef’s richness.
- When preparing polenta, stir occasionally to prevent clumping and ensure a smooth, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Roasted
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 635 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 115 mg