This Italian pot roast is a cozy dish, slow-cooked to perfection, and bursting with flavor. It’s paired with creamy Gorgonzola polenta that adds a tasty twist to every bite.
I love how the rich pot roast and the smooth polenta make for a warming meal. Trust me, you’ll want to have extra polenta to soak up all those delicious juices! 😋
Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roasting due to its marbling which keeps it moist. If beef isn’t your thing, you could use pork shoulder for a different flavor profile.
Red Wine: If you don’t want to use wine, substitute with an equal amount of beef broth or grape juice. I find that a good quality wine adds depth, but cooking broth works too!
Crushed Tomatoes: Canned tomatoes are convenient and add rich flavor. Fresh tomatoes can be used, but you’ll need to peel and chop them first. You can also try tomato sauce for a smoother texture.
Polenta: If you’re looking for gluten-free options, polenta fits the bill! Alternatively, you can use quinoa or mashed potatoes if you want a different base.
Gorgonzola Cheese: I love the tangy kick of Gorgonzola, but feel free to substitute with blue cheese or even Parmesan for a milder flavor.
What’s the Best Way to Sear Meat?
Searing the roast is a crucial step that brings amazing flavor to your dish. Here’s how to get it right:
- Make sure your pot is preheated before adding the oil; this helps in browning.
- Don’t overcrowd the pan; if necessary, sear in batches to develop a good crust.
- Leave the meat alone while it cooks on each side for several minutes; this allows for browning.
- Once brown, remove the roast to add flavor to your veggies and sauce later!
How Do You Achieve Creamy Polenta?
The key to smooth and creamy polenta is in the stirring. Follow these steps for the best texture:
- Have your liquid boiling before adding the polenta gradually to prevent lumps.
- Stir continuously as you add polenta and maintain low heat while cooking.
- Cook until thickened (about 25-30 minutes), and be patient; stirring often keeps it creamy.
- Add butter and cheese at the end for a rich finish—this is when polenta gets its creamy texture!
How to Make Italian Pot Roast with Creamy Gorgonzola Polenta
Ingredients You’ll Need:
For the Italian Pot Roast:
- 3-4 lbs beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1 tsp red pepper flakes (optional)
- 2 bay leaves
- Fresh rosemary or sage sprigs (optional, a couple for aroma)
- Fresh parsley, chopped (for garnish)
For the Creamy Gorgonzola Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water or low-sodium chicken broth (for more flavor)
- 1 tsp salt
- 2 tbsp unsalted butter
- 1/2 cup heavy cream or whole milk
- 4 oz Gorgonzola cheese, crumbled
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This dish requires about 15 minutes of prep time and 3 to 4 hours for cooking the pot roast until it’s tender. The polenta takes approximately 30 minutes to cook, so overall, plan for about 4 hours and 15 minutes, making it perfect for a weekend dinner or a leisurely evening meal!
Step-by-Step Instructions:
1. Preparing the Pot Roast:
Start by patting the beef roast dry with paper towels. Season it well with salt and black pepper all over. This helps enhance the flavors during cooking.
2. Searing the Meat:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until nicely browned—this should take about 4-5 minutes per side. Remove the roast from the pot and set it aside on a plate.
3. Cooking the Vegetables:
Add the sliced onion, carrots, and celery to the same pot. Sauté them for about 5-7 minutes, or until softened. Then, add the minced garlic and cook for one more minute until it’s aromatic.
4. Deglazing the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. This is where the flavor is! Let the wine reduce by half, which should take about 5 minutes.
5. Adding the Sauce Ingredients:
Add the crushed tomatoes, beef broth, Italian seasoning, red pepper flakes (if you like a little heat), bay leaves, and any fresh herbs you might have. Stir well to combine everything.
6. Slow Cooking the Roast:
Return the seared roast to the pot. Bring the mixture to a gentle simmer, then cover it and reduce the heat to low. Let it cook for 3 to 4 hours, or until the meat is incredibly tender and easily shreds with a fork.
7. Preparing the Polenta:
About 30 minutes before the roast is done, start making the creamy polenta. Bring the 4 cups of water or broth to a boil in a medium saucepan. Add 1 teaspoon of salt to the boiling liquid.
8. Cooking the Polenta:
Gradually whisk in the polenta, reducing the heat to low. Cook while stirring frequently until the polenta thickens and pulls away from the sides of the pan, about 25-30 minutes.
9. Adding Cream and Cheese:
Once the polenta is done, remove it from heat. Stir in the butter, heavy cream, and crumbled Gorgonzola cheese until it’s creamy and smooth. Adjust the seasoning with salt and black pepper to taste.
10. Shredding the Meat:
Once the pot roast is done, discard the bay leaves and herb sprigs. Shred the tender meat using two forks and mix it back into the delicious sauce.
11. Serving:
To serve, spoon a hefty portion of creamy Gorgonzola polenta onto each plate. Top it generously with the tender pot roast and its savory sauce. Finish with a sprinkle of freshly chopped parsley for a pop of color.
12. Enjoy Your Meal!
Dig into your comforting Italian Pot Roast with Creamy Gorgonzola Polenta. This dish is perfect for cozy meals with family and friends!
Frequently Asked Questions (FAQ)
Can I Prepare the Pot Roast in a Slow Cooker?
Absolutely! If you prefer a slow cooker, sear the meat and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for about 6-8 hours until the meat is tender. It’s a great way to enjoy a hands-off cooking process!
What Can I Use Instead of Gorgonzola Cheese?
If Gorgonzola isn’t available, you can substitute it with blue cheese or even feta for a different but delicious flavor. For a milder taste, try using Parmesan cheese folded into the polenta.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat gently on the stove or in the microwave, adding a bit of water or broth to maintain moisture.
Can I Freeze This Dish?
Yes, both the pot roast and the polenta can be frozen! Cool completely, then transfer to freezer-safe containers. They’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating. Just be aware that the texture of the polenta may change slightly upon reheating.
