Italian Pot Roast (Stracotto) with Parmesan Polenta

A melt in your mouth pot roast with the flavors of Italy; wine, garlic, and herbs.

Course Beef

Cuisine Italian

Keyword italian, pot roast

Prep Time 30

Cook Time 3

Total Time 3 30

Servings Servings

Calories 723kcal

4 pounds boneless beef chuck roast
½ teaspoon salt
¼ teaspoon pepper
1-2 tablespoon canola oil; enough to just cover the bottom of your pot
1.5 cups beef broth
1.5 cups dry red wine or additional broth
8 ounces tomato sauce
2.5 cups thinly sliced onions
1.5 pounds sliced fresh mushrooms
¾ cup chopped celery
¾ cup sliced carrots for soffrito
8 garlic cloves minced
2 bay leaves
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried rosemary
1.5 teaspoons dried thyme
1 teaspoon chili powder
4 whole carrots cleaned, quartered and cut into 2-3 long pieces each (to cook with the chuck roast)

Sprinkle roast liberally with salt and pepper. In a Dutch oven or large pot, heat the Canola oil and brown the roast on all sides.
Add the onions, mushrooms, celery, carrots, garlic, and all of the spices and saute for about 6-8 minutes until softened.
Add the broth, wine, tomato sauce, and larger carrot pieces to the pot, then cover and cook on low heat for 2.5 to 3 hours or until meat is fork tender. Check meat every 30 minutes; to make sure it is simmering and to add more broth if necessary.
Remove the meat and vegetables to a serving platter and tent with foil to keep warm.
Discard the bay leaves. Skim as much fat as you can from cooking juices and blend the sauce using either a stick or regular blender (do not overfill your blender). Bring the sauce back to a simmer and turn to low and return the meat to the pan.
NOTE: If your gravy is not thick enough, gradually add corn meal, starting with 2 Tablespoons, and stir constantly. Add more corn meal as necessary until thickened enough to coat the back of a spoon.
Serve roast, carrots, and gravy over polenta and garnish with fresh parsley.

Bring broth and half and half to a boil in a large saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from side of pan, 15-20 minutes. (Mixture will be very thick.)
Remove from heat; stir in Parmesan cheese and butter. Serve with roast.

Do the prep work the same as the stove-top version, then cover pot and cook in the oven at 350 degrees for 2 to 2 ½ hours.