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+ servings

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
Course Beef
Cuisine Italian
Keyword italian, pot roast
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 Servings
Calories 825.32kcal


For the Italian Pot Roast

  • 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 oz 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)

To thicken

  • 4 Tablespoons Cornmeal

For Garnish

  • Fresh parsley

For the Polenta

  • 2 cups chicken broth
  • 1 cup half and half
  • 1 cup cornmeal
  • ½ cup shredded Parmesan cheese
  • 3 tablespoons butter cubed


  • 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.


Calories: 825.32kcal | Carbohydrates: 38.34g | Protein: 64.85g | Fat: 45.31g | Saturated Fat: 19.68g | Polyunsaturated Fat: 5.34g | Monounsaturated Fat: 20.44g | Trans Fat: 2.32g | Cholesterol: 223.76mg | Sodium: 1107.93mg | Potassium: 1714.5mg | Fiber: 6.65g | Sugar: 7g | Vitamin A: 10011.31IU | Vitamin C: 15.99mg | Calcium: 112.09mg | Iron: 8.71mg