Go Back
–+ servings
Italian Pot Roast)

Italian Pot Roast: Comforting Flavor for Family Feast

Enjoy the comforting flavors of Italian Pot Roast in this family feast recipe featuring Stracotto.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 lbs Chuck Roast A flavorful cut of beef.
  • 4 tablespoons Olive Oil Can be substituted with vegetable oil.
  • 1 tablespoon Salt Adjust to taste.
  • 1 tablespoon Pepper Adjust to taste.
  • 1 large Onion Finely chopped.
  • 2 large Carrots Finely chopped.
  • 2 stalks Celery Finely chopped.
  • 4 ounces Pancetta Diced; turkey bacon can be used.
  • 12 cloves Garlic Divided; use a mix of sliced and chopped.
  • 2 cups Dry Red Wine Can substitute with grape juice.
  • 1 can Beef Broth 14.5 ounces.
  • 1 can Crushed Tomatoes 28-ounce, opt for high-quality.
  • 1 tablespoon Fresh Rosemary Chopped; thyme works as a substitute.
  • 2 teaspoons Italian Seasoning Adjust to taste.
  • 2 large Bay Leaves Remove before serving.
  • Chopped Fresh Parsley For garnish.
For the Gorgonzola Polenta
  • 1 can Cooking Spray
  • 3 cups Chicken Broth or Water Vegetable broth can be used.
  • 1.5 cups Half-and-Half Whole milk is an alternative.
  • 1 cup Polenta or Corn Grits Coarse ground.
  • 1 cup Gorgonzola Cheese Crumble; can replace with Parmesan or Cheddar.
  • 2 tablespoons Butter

Equipment

  • Dutch oven
  • Casserole dish

Method
 

Step‑by‑Step Instructions for Italian Pot Roast
  1. Preheat your oven to 350°F (175°C). Set your oven rack to the middle position.
  2. Season your chuck roast generously with salt and pepper on all sides.
  3. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the chuck roast for 4-5 minutes on each side.
  4. Add the remaining 2 tablespoons of olive oil and sauté onion, carrot, celery, and pancetta for 7-8 minutes.
  5. Stir in chopped garlic and cook for 10-15 seconds until fragrant.
  6. Pour in the dry red wine, scraping the bottom of the pot to deglaze. Boil for 1-2 minutes.
  7. Return the seared chuck roast to the pot, adding beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves.
  8. Cover the Dutch oven tightly and cook in the oven for 2.5 to 3 hours.
  9. Prepare the Gorgonzola polenta by combining chicken broth, half-and-half, polenta, and seasoning in a bowl.
  10. Stir in crumbled Gorgonzola cheese and butter into the cooked polenta 10-15 minutes before serving.
  11. Remove Stracotto from the oven, discard bay leaves, and serve over the creamy polenta garnished with parsley.

Nutrition

Serving: 1cupCalories: 650kcalCarbohydrates: 36gProtein: 35gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

For best results, make this dish a day ahead to enhance flavors. Adjust liquid consistency as needed during cooking.

Tried this recipe?

Let us know how it was!