I love how this Stracotto takes its time — the kind of dish I can let gently cook in the oven while I go about my day. It’s perfect for special gatherings or a cozy Sunday dinner. The deep flavors of the red wine-braised beef are balanced perfectly by the creamy, slightly sharp Gorgonzola polenta. It’s a rustic dish that feels refined at the same time. Plus, the leftovers are just as good (if not better) the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
beef chuck roast
dry red wine (such as Merlot or Cabernet Sauvignon)
yellow onions, coarsely chopped
large carrots, sliced into thick rounds
garlic, minced
crumbled Gorgonzola cheese
quick-cooking polenta
fresh thyme leaves
salt and pepper to taste
olive oil
Directions
I start by preheating the oven to 300°F (150°C).
In a large Dutch oven, I heat olive oil over medium-high heat and sear the beef chuck roast until golden on all sides. This step locks in the flavor.
I remove the roast and sauté the onions and garlic in the same pot until soft and fragrant.
Next, I deglaze the pot with red wine, scraping up all those flavorful brown bits from the bottom. I return the roast to the pot.
I add the carrots and sprinkle in the thyme, then cover the Dutch oven tightly and place it in the oven for about 3 hours, letting the meat slowly become fork-tender.
About 20 minutes before serving, I bring water to a boil in a separate saucepan, then whisk in the polenta slowly until it thickens. I stir in the crumbled Gorgonzola until it’s smooth and creamy.
I serve generous slices of the pot roast over a bed of warm Gorgonzola polenta and spoon the rich sauce over the top.
Servings and Timing
This recipe serves 6 people.
Prep time: 30 minutes
Cook time: 3 hours
Total time: 3 hours 30 minutes Each serving is about 550 calories and packed with protein and rich flavor.
Variations
Cheese Swap: If I’m out of Gorgonzola, I’ve used blue cheese or even Parmesan for a milder flavor.
Vegetable Add-Ins: Sometimes I toss in mushrooms or parsnips for more earthy depth.
Wine-Free Option: For a non-alcoholic version, I use beef broth with a splash of balsamic vinegar to mimic the acidity and richness of wine.
Herb Change: Rosemary or bay leaves work beautifully if I don’t have thyme on hand.
Make It Spicy: A pinch of red pepper flakes gives the dish a subtle kick.
Storage/Reheating
Leftovers store beautifully. I place the pot roast and polenta in separate airtight containers and refrigerate for up to 4 days. To reheat:
Pot Roast: I reheat it gently on the stove over low heat or in the oven at 325°F (160°C) until warmed through.
Polenta: I reheat polenta with a splash of water or milk to loosen it up, stirring until creamy again.
FAQs
What is Stracotto?
Stracotto means “overcooked” in Italian, but in the best way — it refers to meat that’s been braised slowly until it’s incredibly tender and flavorful. It’s a traditional Italian comfort dish.
Can I make this in a slow cooker?
Yes, I’ve made this dish in a slow cooker by searing the beef and sautéing the aromatics first, then transferring everything to the cooker. I let it cook on low for 8 hours or high for 4-5 hours.
What can I use instead of polenta?
If I want something different, I’ve served the pot roast over mashed potatoes, creamy risotto, or even egg noodles — all delicious options.
Is Gorgonzola very strong?
Gorgonzola has a tangy, bold flavor, but when it’s melted into the polenta, it becomes mellow and creamy. If I prefer something milder, I just use a smaller amount or substitute a softer blue cheese.
Can I freeze this dish?
The pot roast freezes well. I shred the meat, store it with its sauce in freezer-safe containers, and freeze for up to 2 months. I don’t usually freeze polenta since its texture changes, but freshly made polenta is quick and easy to whip up when I reheat the roast.
Conclusion
This Italian Pot Roast Stracotto with Gorgonzola Polenta is the kind of meal that feels both rustic and luxurious. I love how the slow-braised beef melts in my mouth and how the creamy, tangy polenta pulls everything together. It’s a dish I reach for when I want to impress or when I simply want a hearty, soul-satisfying dinner. Whether it’s for a family meal or a quiet evening, this pot roast delivers comfort and flavor in every bite.
This melt-in-your-mouth pot roast is braised in wine and aromatics, paired with tangy Gorgonzola polenta for a rustic Italian meal that’s pure comfort.
Ingredients
3 lbs beef chuck roast
2 tbsp olive oil
1 cup dry red wine (Merlot or Cabernet Sauvignon)
2 medium yellow onions, coarsely chopped
3 large carrots, sliced into thick rounds
4 cloves garlic, minced
1 tsp fresh thyme leaves
Salt and pepper, to taste
1 cup quick-cooking polenta
4 oz crumbled Gorgonzola cheese
Instructions
Preheat oven to 300°F (150°C).
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef roast until browned on all sides.
Remove the roast and add onions and garlic to the pot. Sauté until translucent.
Deglaze the pan with red wine, scraping up any browned bits.
Return the beef to the pot. Add carrots and thyme. Cover tightly.
Slow-cook in the oven for about 3 hours, or until the beef is very tender.
About 20 minutes before serving, boil water in a separate saucepan. Slowly whisk in polenta and cook until thickened. Stir in Gorgonzola until melted and creamy.
Serve pot roast over the warm Gorgonzola polenta.
Notes
Substitute blue cheese for Gorgonzola if preferred.
This dish pairs wonderfully with roasted greens or a crisp salad.
Leftovers reheat well and may taste even better the next day!
For a gluten-free option, ensure wine and cheese are certified gluten-free.
