Indulge in the comforting embrace of Italian cuisine with this Italian Pot Roast, known as Stracotto, served over creamy Gorgonzola polenta. This dish transforms a humble chuck roast into a melt-in-your-mouth masterpiece through slow braising in a rich red wine and tomato sauce, infused with aromatic herbs and spices. Paired with velvety polenta enriched with Gorgonzola cheese, it offers a hearty and satisfying meal perfect for gatherings or a cozy family dinner.

Ingredients:

For the Pot Roast:

• 3½ to 4 pounds (1.6 to 1.8 kg) boneless chuck roast
  
  

• 2 tablespoons olive oil
  
  

• Salt and freshly ground black pepper, to taste
  
  

• 1 large onion, finely chopped
  
  

• 2 large carrots, peeled and chopped
  
  

• 2 celery stalks, chopped
  
  

• 6 cloves garlic, minced
  
  

• 1 tablespoon tomato paste
  
  

• 2 cups (480 ml) dry red wine
  
  

• 1½ cups (360 ml) beef broth
  
  

• 1 (28-ounce/794 g) can crushed tomatoes
  
  

• 2 teaspoons dried oregano
  
  

• 2 teaspoons dried thyme
  
  

• 2 bay leaves
  
  

• 1 cinnamon stick
  
  

• 4 whole cloves
  
  

• 1 tablespoon all-purpose flour (optional, for thickening)
  
  

• 2 tablespoons unsalted butter (optional, for finishing sauce)
  
  

For the Gorgonzola Polenta:

• 1 cup (240 ml) whole milk
  
  

• 2 cups (480 ml) water
  
  

• 1 cup (170 g) polenta (coarse cornmeal)
  
  

• 1 tablespoon unsalted butter
  
  

• ½ cup (50 g) grated Gorgonzola cheese
  
  

• Salt and freshly ground black pepper, to taste
  
  

Directions:

1. Prepare the Pot Roast:
   
   

   • Preheat your oven to 325°F (163°C).
     
     

   • Season the chuck roast generously with salt and pepper.
     
     

   • In a large Dutch oven, heat olive oil over medium-high heat.
     
     

   • Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
     
     

   • In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5 minutes.
     
     

   • Add the minced garlic and cook for an additional minute until fragrant.
     
     

   • Stir in the tomato paste and cook for 2 minutes.
     
     

   • Pour in the red wine, scraping up any browned bits from the bottom of the pot.
     
     

   • Add the beef broth, crushed tomatoes, oregano, thyme, bay leaves, cinnamon stick, and cloves.
     
     

   • Return the roast to the pot, ensuring it's partially submerged in the liquid.
     
     

   • Cover the pot and transfer it to the preheated oven.
     
     

   • Braise for 3½ to 4 hours, or until the meat is fork-tender and easily shreds.
     
     

2. Prepare the Gorgonzola Polenta:
   
   

   • In a medium saucepan, bring the milk and water to a boil over medium heat.
     
     

   • Gradually whisk in the polenta, reducing the heat to low.
     
     

   • Cook, stirring frequently, until the polenta thickens and pulls away from the sides of the pan, about 30 minutes.
     
     

   • Stir in the butter and grated Gorgonzola cheese until melted and smooth.
     
     

   • Season with salt and pepper to taste.
     
     

3. Finish the Pot Roast Sauce:
   
   

   • Once the roast is done, remove it from the pot and set aside.
     
     

   • If desired, use a slotted spoon to remove the cinnamon stick, cloves, and bay leaves.
     
     

   • For a thicker sauce, mix the flour with a small amount of water to create a slurry. Stir this into the sauce and simmer for 5 minutes until thickened.
     
     

   • For a richer flavor, stir in the butter until melted and the sauce is glossy.
     
     

4. Serve:
   
   

   • Slice or shred the pot roast and serve over the creamy Gorgonzola polenta.
     
     

   • Spoon the sauce over the meat and garnish with fresh herbs, if desired.
     
     

Nutritional Information (per serving, approx.):

• Calories: 723 kcal
  
  

• Total Fat: 38 g
  
  

  • Saturated Fat: 18 g
    
    

• Cholesterol: 85 mg
  
  

• Sodium: 850 mg
  
  

• Total Carbohydrates: 42 g
  
  

  • Dietary Fiber: 4 g
    
    

  • Sugars: 7 g
    
    

• Protein: 55 g