Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta is the ultimate Italian comfort food combination your family and friends will love! Slowly braised beef in a red wine-infused sauce and an easy, hands-off polenta combine to create a dish for perfect stress-free entertaining or Sunday family dinner!
EQUIPMENT
▢ Wusthof Chef Knife
▢ Cutting Board
▢ Dutch Oven
▢ Covered Casserole Dish
INGREDIENTS
Roast
▢4 tablespoons olive oil – divided
▢1 (4-pound) chuck roast – tied
▢Salt and freshly ground black pepper
▢1 large onion – finely chopped
▢2 large carrots – finely chopped
▢2 stalks celery – finely chopped
▢4 ounces pancetta – diced
▢12 cloves garlic – 2 chopped, 10 sliced, divided
▢2 cups dry red wine
▢1 can (14.5-ounce) beef broth – with enough water added to make 2 cups
▢1 can (28-ounce) crushed tomatoes – preferably a good imported Italian brand
▢1 tablespoon chopped fresh rosemary
▢2 teaspoons Italian seasoning
▢2 large bay leaves
Polenta
▢Cooking spray
▢3 cups chicken broth – or water
▢1 1/2 cup half-and-half
▢1 cup polenta – coarse ground
▢Salt and freshly ground black pepper – to taste
▢1 cup crumbled Gorgonzola cheese
▢2 tablespoons butter
INSTRUCTIONS
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