Description
A hearty Italian pot roast served with creamy gorgonzola polenta. Perfect for a comforting meal.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup polenta
- 4 cups water
- 1/2 cup gorgonzola cheese, crumbled
- 2 tbsp butter
Instructions
- Season the beef with salt and pepper.
- Heat oil in a large pot and brown the beef on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until softened.
- Add red wine, beef broth, tomato paste, rosemary, and thyme. Stir well.
- Return the beef to the pot. Cover and simmer for 2.5-3 hours until tender.
- For the polenta, bring water to a boil. Slowly whisk in polenta and cook until thickened.
- Stir in gorgonzola and butter. Serve the pot roast over the polenta.
Notes
- You can substitute beef broth with vegetable broth for a lighter version.
- For extra flavor, add a bay leaf while simmering the roast.
- Leftovers can be stored for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Italian pot roast, gorgonzola polenta, comfort food, beef recipe