This Italian pot roast is so tender, it practically falls apart on your plate! Cooked slowly with rich flavors, it pairs perfectly with creamy gorgonzola polenta that adds a delicious twist.
Honestly, what’s better than a cozy meal that warms you from the inside out? I love serving this with a side of veggies for color and crunch—it’s a feast that’s oh-so-comforting! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast because it becomes tender with slow cooking. If you can’t find chuck roast, consider bottom round or brisket as alternatives.
Red Wine: A dry red wine enhances the flavor of the sauce. If you’re not a wine drinker, you can replace it with extra beef broth or grape juice mixed with a bit of vinegar for acidity.
Gorgonzola Cheese: This cheese adds a unique flavor to the polenta. If you prefer something milder, you could use feta or goat cheese. Just be aware that the taste will change slightly.
Polenta: While I like using coarse polenta, instant polenta works too for a quicker preparation. Just follow package instructions for water ratios.
How Do I Get My Pot Roast Super Tender?
The key to a tender pot roast is low and slow cooking. Here’s how to ensure your meat is perfectly cooked:
- Start by searing the roast on all sides in a hot pot. This helps lock in flavors.
- Once it’s browned, don’t rush adding the liquids. Let the wine reduce first to add depth to your sauce.
- Cover the pot well during cooking. This keeps moisture in, which is crucial for tenderness.
- Cook it for the full time, about 3 to 3 ½ hours. If you can, check occasionally for tenderness. The meat should pull apart easily when ready!
Following these tips will lead you to a wonderfully tender and flavorful pot roast experience!
Tender Italian Pot Roast with Creamy Gorgonzola Polenta
Ingredients You’ll Need:
For the Pot Roast:
- 3 to 4 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 2 teaspoons dried Italian herbs (such as oregano, basil, thyme)
- 1 teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- Fresh rosemary sprigs (2-3)
For the Creamy Gorgonzola Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water or low-sodium chicken broth
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious meal takes about 20 minutes of prep time, plus 3 to 3 ½ hours of cooking in the oven. You’ll spend some time searing the roast and sautéing the veggies, but the rest is just letting it cook low and slow for that perfect tenderness. The creamy polenta cooks during the last half hour, making it easy to serve everything fresh and hot!
Step-by-Step Instructions:
1. Preparing the Pot Roast:
First, preheat your oven to 325°F (160°C). Generously season the beef chuck roast with salt and freshly ground black pepper on all sides. This helps build flavor right from the start!
2. Searing the Meat:
In a large Dutch oven or heavy oven-safe pot, heat up the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until it’s beautifully browned—about 4-5 minutes per side. Once browned, remove the roast and set it aside on a plate.
3. Sauté the Vegetables:
In the same pot, toss in the sliced onion, chopped carrots, and celery. Sauté these for about 5-7 minutes, or until they become softened. Then add the minced garlic and cook for another minute until it’s nice and fragrant!
4. Deglazing with Wine:
Now pour in the red wine and use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. Let the wine simmer and reduce by half for about 5 minutes. This really enhances the sauce!
5. Adding the Sauce Ingredients:
Next, stir in the crushed tomatoes, beef broth, dried Italian herbs, optional crushed red pepper flakes, bay leaves, and fresh rosemary sprigs. Finally, return the roast to the pot, nestling it into the lovely sauce. Cover the pot with a lid.
6. Slow Cooking:
Pop the pot into your preheated oven and let it cook for 3 to 3 ½ hours. You’re looking for the meat to be fork-tender—perfect for pulling apart with ease!
7. Preparing the Polenta:
During the last 30 minutes of cooking, it’s time to prepare the creamy Gorgonzola polenta. In a medium saucepan, bring 4 cups of water or chicken broth and the salt to a boil.
8. Making the Polenta:
Slowly whisk in the polenta, reducing the heat to low. Continue to cook while stirring frequently until it thickens and becomes creamy—this should take about 25-30 minutes.
9. Adding Creaminess:
Once done, remove the polenta from heat and mix in the butter, heavy cream, and crumbled Gorgonzola cheese until it’s all smooth and delicious. Season to taste with some black pepper.
10. Final Steps for the Roast:
By now, your pot roast should be perfect! Remove it from the oven and discard the bay leaves and rosemary sprigs. Slice or shred the meat based on your preference, and spoon some of that lovely sauce over the top.
11. Serving:
Place the tender Italian pot roast on a generous bed of creamy Gorgonzola polenta. It looks beautiful! Garnish with fresh parsley for that pop of color.
12. Enjoy Your Meal!
Now, sit down and enjoy your comforting, flavorful Italian meal. It’s cozy and delicious—perfect for a gathering or a quiet dinner at home!
FAQ: Tender Italian Pot Roast with Creamy Gorgonzola Polenta
Can I Use a Different Cut of Meat?
Absolutely! While beef chuck roast is ideal for its tenderness after slow cooking, you can also use bottom round or brisket. Just keep an eye on cooking time, as they may vary slightly.
What If I Don’t Have Red Wine?
No worries! You can substitute the red wine with additional beef broth or grape juice mixed with a bit of vinegar or lemon juice. This adds acidity, keeping a balanced flavor in the sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave. You may want to add a splash of broth or water to keep it moist.
Can I Make the Polenta Ahead of Time?
Yes! You can prepare the polenta in advance. Just store it in the fridge, covered. When you’re ready to serve, reheat it slowly on the stove, adding a bit of water or cream to restore its creamy texture.
