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!
INGREDIENTS FOR ROAST
- 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
INGREDIENTS FOR POLENTA
- 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
Sources:
- Main Image & Recipe: From A Chef’s Kitchen
