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A rustic, hearty Italian pot roast served on a deep white plate. The beef is tender, shredded slightly, with a rich brown sauce surrounding it. Garnished with fresh herbs, golden roasted vegetables, and accompanied by creamy, textured Gorgonzola polenta. The presentation emphasizes the comforting, homestyle culinary tradition with a warm, inviting atmosphere.

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta | Beef recipes for dinner, Roast recipes, Italian meat recipes

  • Author: Maria
  • Total Time: 3 hours 15 mins to 8 hours 15 mins
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

Experience the rich flavors of Italy with this hearty Italian Pot Roast (Stracotto) served alongside creamy oven-baked Gorgonzola polenta. Perfect for family dinners and special occasions, this traditional Sicilian recipe is slow-cooked to tender perfection with aromatic herbs and vegetables, offering a comforting and savory meal that embodies authentic Italian-American cuisine.

Ingredients

Scale
  • 3–4 pounds beef chuck roast or Italian chuck roast (perfect for beef recipes for dinner)
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup dry red wine or beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Optional: Italian parsley for garnish

Instructions

  1. Season the beef chuck roast generously with salt, pepper, and herbs like rosemary and thyme to enhance flavor.
  2. Sear the roast in a hot skillet with olive oil until browned on all sides, creating a flavorful crust.
  3. Place the seared beef in a slow cooker or transfer to a Dutch oven or roasting pan for oven baking.
  4. Add sliced onions, garlic, carrots, and celery to the slow cooker or pan. Pour in red wine or beef broth, add diced tomatoes, and herbs.
  5. Cover and cook on low in a slow cooker for 6-8 hours or bake in a preheated oven at 325°F (160°C) for 3-4 hours until the meat is tender and flavorful.
  6. Meanwhile, prepare the oven-baked Gorgonzola polenta as specified below.

Notes

  • Use a quality cut of beef, like chuck roast, for optimal tenderness.
  • Brown the meat properly to develop rich flavors.
  • Low and slow cooking yields the best results for a melt-in-your-mouth roast.
  • Add herbs like rosemary and thyme to boost authentic Italian flavor.
  • Prep Time: 15 mins
  • Cook Time: 3-8 hours
  • Category: Main Course
  • Method: Slow Cooking / Oven Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 large slice of beef with polenta
  • Calories: 450 Kcal
  • Sugar: 6g
  • Sodium: 820mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 100mg

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Find it online: https://recipeswonders.com/italian-pot-roast-stracotto-and-oven-baked-gorgonzola-polenta-beef-recipes-for-dinner-roast-recipes-italian-meat-recipes/