Ingredients
For the Pot Roast:
3 lb chuck roast
Salt and freshly ground black pepper
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup red wine
1 cup beef broth
1 (14 oz) can diced tomatoes
2 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
2 bay leaves
For the Gorgonzola Polenta:
1 cup polenta (cornmeal)
4 cups water
Salt, to taste
4 oz Gorgonzola cheese
2 tablespoons butter
1/4 cup heavy cream
Instructions
For the Italian Pot Roast:
Preheat the oven to 300°F (150°C).
Season the chuck roast generously with salt and freshly ground black pepper.
In a Dutch oven, sear the roast on all sides until well browned. Remove and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 8–10 minutes.
Pour in the red wine to deglaze the pot, scraping up the browned bits from the bottom. Let simmer for 2–3 minutes.
Stir in the beef broth, diced tomatoes, tomato paste, oregano, basil, and bay leaves. Mix well and bring to a brief simmer.
Return the roast to the pot, nestling it into the sauce and vegetables.
Cover and transfer to the oven. Roast for 3–4 hours, or until the beef is tender and easily shredded. (Alternatively, cook in a slow cooker on low until the meat is fall-apart tender.)
For the Gorgonzola Polenta:
Near the end of the roast’s cooking time, prepare the polenta.
In a medium saucepan, bring 4 cups of water and a pinch of salt to a boil. Gradually whisk in the polenta.
Reduce heat to low and cook, stirring frequently, until thickened and the grains are tender.
Stir in the Gorgonzola, butter, and heavy cream until melted and creamy. Adjust seasoning to taste.
To Serve:
Spoon a generous serving of creamy Gorgonzola polenta into a shallow bowl.
Top with shredded Italian pot roast, along with some of the rich vegetables and sauce.
Serve immediately and enjoy a hearty, comforting meal that’s sure to impress.
Recipe Notes:
This dish is perfect for a cozy evening or special dinner. For the best flavor, use a well-marbled cut of beef and good-quality Gorgonzola. Taste and adjust seasoning as needed before serving.