Entree Recipes Recipes

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

There is nothing like a hearty Italian pot roast during the fall.

This recipe creates the most tender roast and vegetables. The meat is surrounded by finely chopped onions, carrots, and celery! Not to mention the insanely delicious polenta with gorgonzola cheese!


  • 4 tablespoons olive oil, divided
  • 1 (4-pound) chuck roast
  • salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 stalks of celery, finely chopped
  • 4 ounces pancetta, diced
  • 12 cloves of 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
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons Italian seasoning
  • 2 large bay leaves


  • 3 cups chicken broth or water
  • 1 ½ 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


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