This cozy Italian pot roast is filled with tender meat and rich flavors, simmered to perfection. It’s paired with creamy gorgonzola polenta that just melts in your mouth!
Who can resist the warm comfort of a good pot roast? I love serving it with the polenta—it’s like a hug on a plate. Perfect for chilly nights or when you just want to feel all snuggly inside!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast as it becomes tender with slow cooking. If you’d like, you can use brisket or a round roast, but be mindful that cooking times may change a bit.
Olive Oil: Olive oil enhances the flavor, but you can substitute it with vegetable oil or butter if needed. Both work great for searing the meat.
Red Wine: A dry red wine adds depth to the sauce. If you’re not using wine, substitute with more beef broth or grape juice for a non-alcoholic option.
Gorgonzola Cheese: This adds a creamy, tangy flavor to the polenta. If you find it too strong, feel free to use a milder cheese like feta or even cream cheese.
How Do I Get the Best Flavor from My Pot Roast?
First, searing the roast is key! This caramelizes the surface, locking in juices and adding rich flavor. Don’t rush this step—aim for 4-5 minutes per side on medium-high heat.
- Cook the onions, carrots, and celery until softened before adding liquids. This builds a flavorful base.
- Deglazing the pot with red wine is essential. Scrape the bottom to lift those tasty browned bits.
- Slow braising in the oven is your friend. Keep that lid on tight to prevent moisture loss—this is what makes the meat tender!
What’s the Secret to Creamy Polenta?
To get creamy polenta, constant stirring is crucial! Gradually add the polenta to boiling water to prevent lumps.
- Keep heat low and stir continuously as it thickens, about 25-30 minutes. Patience pays off!
- Adding butter and cheese at the end gives it the creamy texture you want. Adjust the consistency by adding more milk or broth if it’s too thick.
With these tips, you’re ready to make a delicious Cozy Italian Pot Roast with Creamy Gorgonzola Polenta that warms the heart and tummy! Enjoy your cooking!
Cozy Italian Pot Roast with Creamy Gorgonzola Polenta
Ingredients You’ll Need:
For the Italian Pot Roast:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried Italian herbs (oregano, basil, thyme blend)
- 2 bay leaves
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped for garnish
For the Creamy Gorgonzola Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water or chicken broth
- 1 teaspoon salt
- 1/2 cup whole milk or heavy cream
- 4 ounces gorgonzola cheese, crumbled
- 2 tablespoons unsalted butter
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and approximately 3 hours of cooking time in the oven. Make sure to plan ahead so the pot roast can slowly braise until it’s perfect and tender. The creamy polenta will need about 30 minutes to cook while your roast simmers away, making for a comforting meal that’s well worth the wait!
Step-by-Step Instructions:
1. Prepare the Pot Roast:
First things first, preheat your oven to 325°F (160°C). While the oven is warming up, take your beef chuck roast, pat it dry with a paper towel, and season it generously with salt and black pepper all over.
Next, in a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, carefully add the roast and sear it on all sides until it’s golden brown—this usually takes about 4-5 minutes per side. After searing, remove the roast from the pot and set it aside on a plate.
Add the chopped onion, diced carrots, and celery into the pot. Sauté these veggies until they soften up, which should take about 5-7 minutes. When they look good, stir in the minced garlic and let it cook for about 1 minute until fragrant.
Pour in the red wine to deglaze, scraping up those delicious brown bits from the bottom. Let it simmer and reduce by half for about 5 minutes. Now, add the crushed tomatoes, beef broth, tomato paste, Italian herbs, bay leaves, and red pepper flakes if you’re using them. Give it a good stir to mix everything well!
Return the browned roast to the pot, making sure it’s nestled nicely in the sauce. Cover the pot with a lid and transfer it to the oven. Let it braise for about 3 hours, or until the meat is fork-tender. After cooking, take the roast out, let it rest for 10 minutes, and then slice or shred as desired. If the sauce needs thickening, simmer it on the stovetop while you prep the rest.
2. Prepare the Creamy Gorgonzola Polenta:
While the roast is in the oven, let’s make the polenta! In a medium saucepan, bring 4 cups of water (or chicken broth) and the teaspoon of salt to a boil. Once boiling, gradually whisk in the polenta while stirring constantly to prevent lumps. Lower the heat and let it cook! Keep stirring frequently for about 25-30 minutes until it’s nice and thick and creamy.
When the polenta has reached the perfect consistency, stir in the whole milk or cream, butter, and crumbled gorgonzola cheese. Mix until everything is melted and smooth. Season with freshly ground black pepper to taste.
3. To Serve:
Now it’s time to plate your delicious meal! Spoon a generous portion of that creamy gorgonzola polenta onto each plate. Top it off with slices or chunks of the tender pot roast, and then ladle some of that rich tomato sauce over the top. Adding a sprinkle of fresh chopped parsley makes it look appetizing!
Serve warm and enjoy the comforting, hearty flavors of your Italian pot roast with creamy gorgonzola polenta!
This delightful dish pairs wonderfully with a simple green salad or roasted seasonal vegetables for a complete meal that tastes like a warm hug!
FAQ for Cozy Italian Pot Roast with Creamy Gorgonzola Polenta
Can I Use a Different Cut of Meat?
Yes! While beef chuck roast is ideal due to its tenderness when slow-cooked, you can substitute with brisket or round roast. Just be aware that cooking times may vary slightly, and monitor for tenderness.
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free as written! Just ensure that the broth and any additional ingredients you use (like the tomato paste) are labeled gluten-free, especially the broth, which can sometimes contain gluten.
Can I Prepare the Pot Roast in a Slow Cooker?
Absolutely! After browning the roast and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for about 4 hours until the meat is tender. Just follow the same saucing instructions!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the polenta has thickened too much.
This FAQ section should help address common questions about making your Cozy Italian Pot Roast with Creamy Gorgonzola Polenta! Enjoy cooking!
