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Italian Pot Roast

Savory Italian Pot Roast: A Family Favorite You’ll Adore

This Italian Pot Roast offers a tender, melt-in-your-mouth experience, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 4 pounds Chuck Roast Can use top sirloin for less fat.
  • 2 tablespoons Olive Oil No significant substitutions recommended.
  • 1 large Onion Not substitutable.
  • 2 medium Carrots Can substitute with parsnips.
  • 2 stalks Celery Can be omitted if not available.
  • 4 ounces Pancetta Substitute with turkey bacon if desired.
  • 4 cloves Garlic Use less if sensitive to garlic intensity.
  • 1 cup Dry Red Wine For a non-alcoholic option, use pomegranate or grape juice plus beef broth.
  • 2 cups Beef Broth Homemade or low-sodium works best.
  • 1 can Crushed Tomatoes Choose an Italian brand for authenticity.
  • 2 sprigs Fresh Rosemary Substitute with thyme if necessary.
  • 2 teaspoons Italian Seasoning Equivalent dried herbs may be used.
  • 2 leaves Bay Leaves Fresh or dried only, not powdered.
  • 1/4 cup Fresh Parsley For garnish, optional.
For the Gorgonzola Polenta
  • 4 cups Chicken Broth Can substitute with water.
  • 1 cup Half-and-Half Substitute with full-fat milk or heavy cream.
  • 1 cup Polenta/Corn Grits Do not use instant versions.
  • 6 ounces Gorgonzola Cheese Substitute with feta or another blue cheese.
  • 2 tablespoons Butter Can substitute with margarine.

Equipment

  • Dutch oven
  • Casserole Dish

Method
 

Cooking Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Season the chuck roast with salt and pepper, then sear in olive oil for 4-5 minutes on each side.
  3. Sauté chopped onion, carrot, celery, and pancetta in the same pot for 7-8 minutes.
  4. Add chopped garlic and cook for an additional 10-15 seconds until fragrant.
  5. Pour in the dry red wine, scraping the bottom of the pot and reducing slightly for 1-2 minutes.
  6. Return the seared roast to the pot and add the beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves.
  7. Bring to a gentle simmer, cover partially, and simmer for 5 minutes.
  8. Cover tightly with foil and bake for 2.5 to 3 hours until the meat is tender.
  9. Allow the roast to rest for 15 minutes, then sprinkle with freshly chopped parsley.
  10. Prepare Gorgonzola polenta by combining chicken broth, half-and-half, polenta, salt, and pepper in a casserole dish.
  11. Bake polenta alongside the roast for 40-45 minutes, then stir in Gorgonzola cheese and butter until creamy.
  12. Serve by plating the creamy Gorgonzola polenta and ladling the tender Stracotto over the top.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

For best flavor, make the pot roast a day in advance and let sit overnight in the fridge before reheating.

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