Italian Pot Roast (Stracotto) with Parmesan Polenta
A melt in your mouth pot roast with the flavors of Italy; wine, garlic, and herbs galore!0 minutes
Keyword italian, pot roast
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours30 minutesminutes
For the Italian Pot Roast
4poundsboneless beef chuck roast
1-2Tablespooncanola oil; enough to just cover the bottom of your pot
1.5cupsdry red wineor additional broth
2.5cupsthinly sliced onions
1.5poundssliced fresh mushrooms
¾cupsliced carrotsfor soffrito
4wholecarrotscleaned, quartered and cut into 2-3 long pieces each (to cook with the chuck roast)
For the Polenta
1cuphalf and half
½cupshredded Parmesan cheese
To Make the Italian Pot 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.
To Make the Polenta
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.
To Cook in the Oven
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.