Name: Italian Pot Roast ( Stracotto Recipe )
Ingredients: 34 lb chuck roast (or brisket, rump, short ribs, eye-of-round); 4 tbsp olive oil, divided; Salt and black pepper, to taste; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 oz pancetta (or turkey bacon), diced; 6 garlic cloves (4 chopped, 2 sliced); 1 cup dry red wine (Cabernet, Merlot, or Pinot Noir); 2 cups beef broth (or stock); 1 can (28 oz) crushed tomatoes (San Marzano or Mutti preferred); 1 tbsp Italian seasoning; 1 sprig fresh rosemary; 2 bay leaves; 4 cups chicken broth or water; 2 cups half-and-half; 1 cup polenta (coarse cornmeal, not instant); 1 tsp salt; ½ tsp black pepper; 4 tbsp butter; ½ cup Gorgonzola cheese (or Parmesan/Asiago/Gruyere)

Italian Pot Roast ( Stracotto Recipe )

Print Recipe

This Italian Pot Roast (Stracotto) is slow-braised beef simmered with red wine, tomatoes, herbs, and pancetta until fork-tender. Served over creamy polenta, its the ultimate comfort food for family dinners or special gatherings.

Author: Chef Lora

Ingredients

Scale

34 lb chuck roast (or brisket, rump, short ribs, eye-of-round)
4 tbsp olive oil, divided
Salt and black pepper, to taste
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 oz pancetta (or turkey bacon), diced
6 garlic cloves (4 chopped, 2 sliced)
1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
2 cups beef broth (or stock)
1 can (28 oz) crushed tomatoes (San Marzano or Mutti preferred)
1 tbsp Italian seasoning
1 sprig fresh rosemary
2 bay leaves
4 cups chicken broth or water
2 cups half-and-half
1 cup polenta (coarse cornmeal, not instant)
1 tsp salt
½ tsp black pepper
4 tbsp butter
½ cup Gorgonzola cheese (or Parmesan/Asiago/Gruyere)

Instructions

Preheat oven to 350°F. Season roast with salt and pepper.
Heat 2 tbsp olive oil in Dutch oven. Brown roast 45 minutes per side. Remove to plate.
Drain fat, add remaining oil. Cook onion, carrot, celery, and pancetta for 78 minutes. Stir in chopped garlic for 1015 seconds.
Add red wine, bring to boil 12 minutes. Return beef and juices to pot.
Add broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to simmer.
Cover with parchment or foil, then lid. Bake 2 ½3 hours until fork tender.
With 45 minutes left, prepare polenta: combine broth, half-and-half, polenta, salt, and pepper in greased casserole dish. Bake uncovered 4045 minutes alongside roast.
After 30 minutes, stir, add butter and Gorgonzola, then return to oven 1015 minutes.
Serve pot roast over creamy polenta, garnished with fresh parsley.

Nutrition

Calories: 520 kcal
Sugar: 6 g
Fat: 28 g
Carbohydrates: 32 g
Protein: 35 g

Find it online: http://ingredientidea.com/italian-pot-roast-stracotto/