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–+ servings
Italian Pot Roast

Italian Pot Roast: A Soul-Warming Comfort Dish for Dinner

Italian Pot Roast is a comforting dish featuring tender beef in a rich tomato and red wine sauce, perfect for dinner.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 3 pounds Chuck Roast or top sirloin for leaner option
  • 2 tablespoons Olive Oil can substitute with vegetable oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 large Onion yellow or sweet
  • 2 medium Carrots use parsnips for a twist
  • 2 stalks Celery fennel can be substituted
  • 4 ounces Pancetta turkey bacon can be used
  • 4 cloves Garlic minced
  • 1 cup Dry Red Wine or pomegranate juice for non-alcoholic
  • 2 cups Beef Broth chicken or vegetable broth can work
  • 28 ounces Crushed Tomatoes fresh tomatoes can be used
  • 1 tablespoon Rosemary or thyme
  • 1 tablespoon Italian Seasoning or substitute with individual herbs
  • 2 leaves Bay Leaves remove before serving
For the Gorgonzola Polenta
  • 1 cup Polenta can use corn grits
  • 2 cups Beef Broth
  • 1 cup Half-and-Half or heavy cream or milk
  • 4 ounces Gorgonzola Cheese or Parmesan
  • 2 tablespoons Butter or olive oil for dairy-free

Equipment

  • Dutch oven
  • Casserole Dish

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C).
  2. Season the chuck roast with salt and pepper, let sit.
  3. Sear the roast in a Dutch oven with olive oil for 4-5 minutes on each side.
  4. Sauté diced onion, carrots, celery, and pancetta in the same pot for 7-8 minutes.
  5. Add minced garlic and stir for 10-15 seconds until fragrant.
  6. Deglaze the pot with dry red wine, boiling for 1-2 minutes.
  7. Return the roast, add beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves. Stir gently.
  8. Cover with foil and lid, braise for 2.5 to 3 hours until fork-tender.
  9. Prepare the Gorgonzola polenta by mixing polenta, broth, half-and-half, and seasonings in a casserole dish, baking for 40-45 minutes.
  10. Stir in Gorgonzola cheese and butter into the polenta in the final 10-15 minutes of baking.
  11. Serve the pot roast over polenta, garnished with chopped parsley.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

Tie chuck roast with kitchen twine for better shape during cooking. For a thicker sauce, create a slurry of flour and butter. This dish is great for meal prep and can be stored in fridge or freezer.

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