Italian Pot Roast with Polenta is a comforting and flavorful dish that combines tender, slow-cooked beef with fragrant Italian herbs and a rich tomato sauce. Served over creamy polenta, this meal offers a perfect balance of hearty protein and smooth, velvety texture. Ideal for cozy family dinners, it brings a taste of rustic Italian cooking to your table.

Ingredients:

For the Pot Roast:

• 3 to 4 pounds beef chuck roast
  
  

• Salt and pepper, to taste
  
  

• 2 tablespoons olive oil
  
  

• 1 large onion, chopped
  
  

• 4 cloves garlic, minced
  
  

• 1 cup red wine
  
  

• 1 can (28 ounces) crushed tomatoes
  
  

• 1 cup beef broth
  
  

• 2 teaspoons dried oregano
  
  

• 1 teaspoon dried basil
  
  

• 1/2 teaspoon red pepper flakes (optional)
  
  

• Fresh parsley, chopped (for garnish)
  
  

For the Polenta:

• 1 cup polenta (coarse cornmeal)
  
  

• 4 cups water or chicken broth
  
  

• 1/2 cup grated Parmesan cheese
  
  

• 2 tablespoons butter
  
  

• Salt and pepper, to taste
  
  

Directions:

1. Preheat oven to 325°F (165°C).
   
   

2. Season beef chuck roast generously with salt and pepper.
   
   

3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
   
   

4. In the same pot, sauté onion and garlic until softened.
   
   

5. Deglaze the pot with red wine, scraping up browned bits from the bottom.
   
   

6. Add crushed tomatoes, beef broth, oregano, basil, and red pepper flakes. Stir to combine.
   
   

7. Return roast to the pot, cover, and transfer to the oven.
   
   

8. Cook for 3 to 4 hours, or until beef is tender and easily shredded.
   
   

9. While the roast cooks, prepare the polenta: bring water or broth to a boil in a large saucepan. Slowly whisk in polenta.
   
   

10. Reduce heat to low and cook, stirring frequently, until thickened (about 20-25 minutes).
    
    

11. Stir in Parmesan cheese, butter, salt, and pepper. Keep warm.
    
    

12. Once roast is done, shred the beef and mix with sauce in the pot.
    
    

13. Serve the shredded beef and sauce over creamy polenta, garnished with fresh parsley.
    
    

Nutritional Information (per serving, approx., serves 6):

• Calories: 550 kcal
  
  

• Total Fat: 30 g
  
  

• Saturated Fat: 10 g
  
  

• Cholesterol: 110 mg
  
  

• Sodium: 650 mg
  
  

• Total Carbohydrates: 30 g
  
  

• Dietary Fiber: 3 g
  
  

• Sugars: 6 g
  
  

• Protein: 40 g