Italian Pot Roast (Stracotto) with Gorgonzola Polenta

If you’re looking for the ultimate comfort food that warms the soul, then you’re in for a treat with this Italian Pot Roast (Stracotto) with Gorgonzola Polenta. This dish has been a family favorite of mine for years, and I love how it brings everyone together around the table. The tender, flavorful roast paired with creamy polenta is perfect for cozy family dinners or special gatherings. Plus, it’s simple enough to whip up on busy weeknights!

This recipe is special not only because of its rich flavors but also due to its ability to make any occasion feel festive. Imagine the aroma filling your kitchen as the roast braises away, making it hard to resist sneaking a taste before it’s even served! Let me share why you’ll love this delightful recipe.

Why You’ll Love This Recipe

• Easy Preparation: With just a few simple steps, you can create an impressive meal without spending hours in the kitchen.
• Family-Friendly Appeal: Everyone will enjoy the melt-in-your-mouth roast and cheesy polenta, making it a hit with kids and adults alike.
• Perfect for Meal Prep: This dish gets even better the next day, so it’s great for leftovers or meal prep.
• Comforting Flavors: The combination of herbs, tomatoes, and Gorgonzola creates a warm hug in a bowl, perfect for chilly evenings.

Ingredients You’ll Need

Gathering your ingredients is part of the fun! For this Italian Pot Roast (Stracotto) with Gorgonzola Polenta, you’ll find that these are simple and wholesome ingredients that come together beautifully. Let’s take a look at what you’ll need:

For the Pot Roast

• 4 tablespoons olive oil, divided
• 1 (4-pound) chuck roast, tied
• Salt and freshly ground black pepper
• 1 large onion, finely chopped
• 2 large carrots, finely chopped
• 2 stalks celery, finely chopped
• 4 ounces turkey strips, diced
• 12 cloves garlic: 2 chopped, 10 sliced
• 2 cups dry apple vinegar
• 1 can (14.5-ounce) beef broth (with water added to make 2 cups)
• 1 can (28-ounce) crushed tomatoes (preferably imported Italian)
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons Italian seasoning
• 2 large bay leaves
• Chopped fresh parsley

For the Gorgonzola Polenta

• Cooking spray
• 3 cups chicken broth (or water)
• 1 1/2 cup half-and-half
• 1 cup polenta or corn grits (not instant)
• Salt and freshly ground black pepper to taste
• 1 cup crumbled Gorgonzola cheese
• 2 tablespoons butter

Variations

The beauty of this recipe is its flexibility! Feel free to make adjustments based on what you have on hand or your personal preferences.

• Swap the protein: If you’re looking for something different, try using beef brisket or even a hearty vegetable option like mushrooms.
• Change up the cheese: Not a fan of Gorgonzola? Substitute with parmesan or goat cheese for a different flavor profile.
• Add seasonal veggies: Toss in some root vegetables like parsnips or sweet potatoes during cooking for added nutrition and flavor.
• Try different herbs: Experiment with thyme or oregano instead of rosemary to give your pot roast a unique twist.

How to Make Italian Pot Roast (Stracotto) with Gorgonzola Polenta

Step 1: Prepare the Roast

Start by gathering all your ingredients. Finely chop the onion, carrots, and celery—these aromatic veggies are essential for building flavor. Don’t forget to tie the chuck roast; this helps keep its shape during cooking. Generously season the roast with salt and freshly ground black pepper.

Step 2: Sear the Meat

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once it’s glistening, carefully brown the roast on all sides—about 4-5 minutes per side—to create that rich crust which is critical for flavor. Once browned, remove it from the pot and set aside.

Step 3: Sauté Vegetables

Discard any excess fat from the pot and add the remaining olive oil. Add in your finely chopped onion, carrots, celery, and diced turkey strips. Sauté these lovely ingredients for about 7-8 minutes until they’re tender and aromatic. Stir in chopped garlic towards the end; cook just long enough to release its sweet fragrance without burning.

Step 4: Add Vinegar and Broth

Pour in the apple vinegar and allow it to come to a boil for about 1-2 minutes. This step helps evaporate any harsh acidity while infusing rich depth into your base. Return that beautiful browned beef back into the pot along with beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Stir well to combine everything perfectly.

Step 5: Braise in Oven

Cover your Dutch oven tightly with foil followed by its lid. Place it in a preheated oven at 350°F. Allow it to braise slowly for about 2.5 to 3 hours—this gentle cooking method will yield fall-apart tender meat infused with all those wonderful flavors.

Step 6: Make Creamy Polenta

While your roast cooks away happily in the oven, let’s prepare that dreamy polenta! Spray a baking dish lightly with cooking spray. In a saucepan over medium heat, bring chicken broth (or water), half-and-half, and a pinch of salt to simmering point. Gradually whisk in polenta while stirring consistently until you achieve that creamy texture we all love!

Step 7: Finish Up

Once your polenta is ready—don’t forget to fold in crumbled Gorgonzola and butter until melted—take out that glorious roast from the oven! Let it rest briefly before slicing it up beautifully over a mound of creamy polenta. Drizzle that rich sauce over everything generously and garnish with freshly chopped parsley for color.

And there you have it! This Italian Pot Roast (Stracotto) with Gorgonzola Polenta is sure to impress anyone lucky enough to share your table!

Pro Tips for Making Italian Pot Roast (Stracotto) with Gorgonzola Polenta

Creating the perfect Stracotto is all about attention to detail and patience; let these tips guide you to a delicious dinner!

• Choose the right cut of meat: Opting for a well-marbled chuck roast ensures that the meat becomes tender and flavorful as it cooks slowly, absorbing all those delightful juices.
• Don’t rush the browning: Taking the time to brown the roast properly develops a deep flavor that enhances your final dish. This rich crust is essential for that comforting taste we all love.
• Let it rest: Once your pot roast is done cooking, allow it to rest before slicing. This step helps redistribute the juices throughout the meat, ensuring each bite is juicy and tender.
• Adjust seasoning gradually: Taste as you go! Adding salt and pepper in small increments allows you to control the flavor profile without overwhelming your dish.
• Make extra polenta: If you have leftovers, polenta can be reheated easily and makes a great base for other meals. Just add some broth or water to loosen it up and reheat on low.

How to Serve Italian Pot Roast (Stracotto) with Gorgonzola Polenta

Presenting your Stracotto with creamy Gorgonzola polenta can turn an ordinary dinner into an extraordinary feast. Here are some ideas on how to beautifully serve this comforting dish.

Garnishes

• Chopped fresh parsley: A sprinkle of freshly chopped parsley not only adds color but also brightens up the dish with its fresh flavor.
• Shaved Parmesan cheese: Adding some shaved Parmesan enhances the cheesy goodness of the polenta while providing a touch of elegance.
• Cracked black pepper: A dash of freshly cracked black pepper can elevate the overall taste profile, bringing out the flavors of both the roast and polenta.

Side Dishes

• Roasted seasonal vegetables: Oven-roasted veggies like carrots, Brussels sprouts, or sweet potatoes complement the richness of Stracotto beautifully while adding vibrant colors to your plate.
• Garlic bread: A warm slice of garlic bread is perfect for soaking up any extra sauce from your pot roast. It’s simple yet adds an element of comfort.
• Mixed green salad: A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette provides a refreshing contrast to the hearty main dish. It balances flavors perfectly!
• Sautéed greens: Quick sautéed kale or spinach adds both color and nutrients to your plate. Toss them in olive oil, garlic, and a squeeze of lemon juice for added brightness.

With these tips and serving suggestions, you’re well on your way to impressing family and friends with your Italian Pot Roast (Stracotto) paired with creamy Gorgonzola polenta! Enjoy every delicious moment at your table.

Make Ahead and Storage

This Italian Pot Roast (Stracotto) with Gorgonzola Polenta is perfect for meal prep, allowing you to enjoy hearty, comforting meals throughout the week. The flavors deepen over time, making it even more delicious when reheated!

Storing Leftovers

• Allow the pot roast to cool completely before storing.
• Transfer the roast and sauce into an airtight container.
• Keep the creamy polenta in a separate container to prevent it from thickening too much.
• Refrigerate both for up to 3 days.

Freezing

• Slice the pot roast before freezing for easier portioning.
• Place the roast and sauce in freezer-safe bags or containers, ensuring as much air as possible is removed.
• Freeze the polenta in a separate container; it can be frozen for up to 3 months.
• Label each container with the date for easy tracking.

Reheating

• Thaw overnight in the refrigerator if frozen.
• For the pot roast, gently reheat on the stove over low heat, adding a splash of broth if needed to loosen the sauce.
• For polenta, reheat on the stove with a little chicken broth or water, stirring until creamy again.
• Serve hot and enjoy your comforting meal!

FAQs

Here are some common questions about this recipe.

Can I make Italian Pot Roast (Stracotto) with Gorgonzola Polenta ahead of time?

Yes! This dish can be prepared ahead of time and stored in the fridge or freezer. The flavors will intensify, making it even tastier when reheated.

What sides pair well with Italian Pot Roast (Stracotto) with Gorgonzola Polenta?

While this recipe is hearty enough on its own, you might consider serving it with a simple green salad or roasted vegetables for balance.

Can I substitute Gorgonzola cheese in this recipe?

Absolutely! If you’re not a fan of Gorgonzola, try using another blue cheese or even a creamy goat cheese for a different flavor profile.

How long does it take to cook Italian Pot Roast (Stracotto)?

This recipe requires about 2.5 to 3 hours of braising in the oven for tender results. The slow cooking ensures maximum flavor development.

Final Thoughts

I hope you find joy in preparing this Italian Pot Roast (Stracotto) with Gorgonzola Polenta! It’s not just a meal—it’s an experience filled with warmth and comfort that brings family and friends together. Enjoy every bite as you savor this delightful dish, and don’t hesitate to share your thoughts after trying it. Happy cooking!