Description
This Italian Pot Roast (Stracotto) is slow-braised beef simmered with red wine, tomatoes, herbs, and pancetta until fork-tender. Served over creamy polenta, it’s the ultimate comfort food for family dinners or special gatherings.
Ingredients
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3–4 lb chuck roast (or brisket, rump, short ribs, eye-of-round)
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4 tbsp olive oil, divided
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Salt and black pepper, to taste
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1 onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 oz pancetta (or turkey bacon), diced
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6 garlic cloves (4 chopped, 2 sliced)
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1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
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2 cups beef broth (or stock)
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1 can (28 oz) crushed tomatoes (San Marzano or Mutti preferred)
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1 tbsp Italian seasoning
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1 sprig fresh rosemary
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2 bay leaves
For the Polenta
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4 cups chicken broth or water
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2 cups half-and-half
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1 cup polenta (coarse cornmeal, not instant)
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1 tsp salt
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½ tsp black pepper
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4 tbsp butter
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½ cup Gorgonzola cheese (or Parmesan/Asiago/Gruyere)
Instructions
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Preheat oven to 350°F. Season roast with salt and pepper.
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Heat 2 tbsp olive oil in Dutch oven. Brown roast 4–5 minutes per side. Remove to plate.
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Drain fat, add remaining oil. Cook onion, carrot, celery, and pancetta for 7–8 minutes. Stir in chopped garlic for 10–15 seconds.
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Add red wine, bring to boil 1–2 minutes. Return beef and juices to pot.
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Add broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to simmer.
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Cover with parchment or foil, then lid. Bake 2 ½–3 hours until fork tender.
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With 45 minutes left, prepare polenta: combine broth, half-and-half, polenta, salt, and pepper in greased casserole dish. Bake uncovered 40–45 minutes alongside roast.
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After 30 minutes, stir, add butter and Gorgonzola, then return to oven 10–15 minutes.
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Serve pot roast over creamy polenta, garnished with fresh parsley.
Notes
Substitute wine with beef broth + 2 tbsp balsamic vinegar for non-alcoholic version.
Use Parmesan, Asiago, or Gruyere instead of Gorgonzola if preferred.
Leftovers taste even better the next day. Refrigerate up to 4 days or freeze up to 3 months.
Pair with crusty bread to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising (Oven)
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 860 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg