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Italian Pot Roast

Italian Pot Roast: Comforting Flavors for Cozy Nights

This Italian Pot Roast, or Stracotto, features tender beef and rich flavors, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stracotto
  • 3 pounds Chuck Roast Main protein that provides rich flavor and tenderness after slow cooking.
  • 2 tablespoons Olive Oil Used for browning the roast.
  • 1 large Onion Yellow or white onion is recommended.
  • 2 medium Carrots Contributes sweetness and nice color.
  • 2 stalks Celery Can be omitted or substituted with fennel.
  • 4 ounces Pancetta Enhances savory depth; use turkey bacon for a lighter option.
  • 4 cloves Garlic Fresh works best.
  • 1 cup Dry Red Wine Creates a rich braising liquid.
  • 2 cups Beef Broth Low-sodium options keep it lighter.
  • 1 can Crushed Tomatoes Opt for an Italian brand for authenticity.
  • 2 sprigs Rosemary Fresh herbs bring brightness, use dried if needed.
  • 1 tablespoon Italian Seasoning Mix dried oregano, basil, and thyme if needed.
  • 2 leaves Bay Leaves Remove before serving.
  • 2 tablespoons Fresh Parsley For garnish.
For the Gorgonzola Polenta
  • 4 cups Chicken Broth or Water Use vegetable broth for a vegetarian option.
  • 1 cup Half-and-Half Can substitute with whole milk or heavy cream.
  • 1 cup Polenta Use coarse ground for the best texture.
  • 6 ounces Gorgonzola Cheese Infuses a sharp, creamy flavor.
  • 2 tablespoons Butter Enhances richness.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Savory Stracotto
  1. Preheat your oven to 350°F (175°C). Gather your Dutch oven or a large, heavy pot.
  2. Season the chuck roast generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the roast for 4-5 minutes on each side until browned.
  3. Remove the roast. In the same pot, add diced onion, carrots, celery, and pancetta. Sauté for 7-8 minutes until tender.
  4. Add chopped garlic and sauté for another 10-15 seconds until fragrant.
  5. Pour in red wine, scraping up browned bits. Boil for 1-2 minutes to cook off the alcohol.
  6. Return the roast to the pot, add beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves. Stir gently to combine.
  7. Cover tightly and place in the oven for 2.5 to 3 hours until fork-tender.
  8. Prepare the Gorgonzola Polenta: In an oven-safe dish, combine chicken broth, half-and-half, polenta, and salt. Bake alongside the pot roast for 40-45 minutes.
  9. Remove polenta, mix in Gorgonzola cheese and butter, return to oven for another 10-15 minutes.
  10. Let the pot roast rest briefly before slicing. Serve over Gorgonzola Polenta, garnished with parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

For the best results, choose a well-marbled chuck roast and remember to stir the polenta halfway through baking.

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