Description
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.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
