I can never resist a pot roast that turns meltingly tender in red wine and tomato sauce, especially when it lands over creamy Gorgonzola polenta. This Stracotto is rich, hearty, and impressive enough to make everyone linger at the table.

Jump to Recipe

I’m obsessed with Italian Pot Roast, Stracotto, because it does the thing I want beef to do: collapse under a fork and drag a rich, red-sauced trail behind it. I love how chuck roast turns deep and savory after a long braise, with that almost sticky edge that makes every bite feel serious.

And then there’s the polenta. Creamy, bold, and punched up with Gorgonzola cheese, it gives the beef somewhere dramatic to land.

No fuss, no precious little portions. Just a big, satisfying plate I keep thinking about long after dinner is over.

A true weekend keeper.

Ingredients

Print Recipe (No Advertisments)

Chuck roast turns meltingly tender and gives the whole dish that Sunday dinner vibe.
Olive oil helps brown the beef, which means deeper, richer flavor later.
Kosher salt wakes everything up, especially the beef and tomato sauce.
Black pepper adds a little warmth without making things spicy.
Onion melts into the sauce and makes it taste cozy and savory.
Carrots bring gentle sweetness, which balances the wine and tomatoes.
Celery adds that old-school pot roast backbone you’d miss if skipped.
Garlic makes the sauce bold, fragrant, and honestly way more lovable.
Red wine adds depth, richness, and that slow-cooked restaurant feel.
Crushed tomatoes keep it saucy, hearty, and perfect for spooning over polenta.
Broth keeps everything tender and gives the sauce real body.
Bay leaves and thyme add earthy flavor without shouting over the beef.
Polenta is creamy, soft, and basically the best landing spot for gravy.
Gorgonzola brings tangy richness.
Plus, it makes the polenta feel special.
Parmesan, butter, and parsley finish things with salty, fresh, cozy energy.

Ingredient Quantities

4 lb chuck roast

2 tbsp olive oil

2 tsp kosher salt, plus more to taste

1 tsp freshly ground black pepper, plus more to taste

1 large yellow onion, roughly chopped

2 carrots, peeled and cut into chunks

2 celery stalks, cut into chunks

4 garlic cloves, smashed

2 cups dry red wine

1 can (28 oz) crushed tomatoes

1 to 1 1/2 cups low sodium beef broth

2 bay leaves

2 sprigs fresh thyme or 1 tsp dried thyme

1 cup coarsely ground polenta (not instant)

1 1/2 cups half-and-half

2 cups low sodium chicken or beef broth for the polenta

1 cup Gorgonzola cheese, crumbled

1/2 cup freshly grated Parmesan cheese

2 tbsp unsalted butter

Salt and freshly ground black pepper for seasoning the polenta

Chopped fresh parsley for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325 degrees F. Pat the 4 lb chuck roast dry and season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

2. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the roast on all sides, about 4 to 5 minutes per side, then transfer to a plate.

3. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 6 minutes. Add the smashed garlic and cook 1 minute more.

4. Pour in 2 cups dry red wine to deglaze, scraping up browned bits from the bottom. Reduce the wine by about half, 4 to 6 minutes.

5. Return the roast to the pot. Add 1 can 28 oz crushed tomatoes, 1 to 1 1/2 cups low sodium beef broth to barely partly cover the meat, 2 bay leaves, and 2 sprigs fresh thyme or 1 tsp dried thyme. Bring to a simmer, cover, and transfer to the oven.

6. Braise until the meat is fall apart tender, about 3 to 3 1/2 hours. Remove the roast and shred with forks, discard bay leaves and thyme stems, and simmer the sauce on the stovetop to adjust seasoning and slightly thicken if needed. Taste and add salt and pepper as desired.

7. While the roast braises for the last hour, make the polenta. In a medium saucepan bring 2 cups low sodium broth plus 1 1/2 cups half-and-half to a simmer. Gradually whisk in 1 cup coarsely ground polenta and reduce heat to low.

8. Cook the polenta, stirring frequently, until thick and creamy, about 25 to 30 minutes. Stir in 2 tbsp unsalted butter, 1 cup crumbled Gorgonzola, and 1/2 cup freshly grated Parmesan. Season with salt and freshly ground black pepper to taste.

9. Transfer the polenta to a buttered baking dish, smooth the top, and bake at 375 degrees F for 15 to 20 minutes until set and slightly golden. Spoon shredded braised beef into the sauce and serve generous portions of beef and sauce over the oven-baked Gorgonzola polenta. Garnish with chopped fresh parsley if desired.

Equipment Needed

1. Heavy Dutch oven with lid
2. Medium saucepan
3. Baking dish (buttered) for the polenta
4. Chef knife and cutting board
5. Tongs and a sturdy wooden spoon or heatproof spatula
6. Whisk and measuring cups and spoons
7. Two forks for shredding the roast
8. Plate or tray for resting the browned roast
9. Oven mitts or pot holders

FAQ

Can I use a different cut of beef? Yes. Chuck roast is ideal for braising because of its marbling, but brisket or bottom round work too. Adjust braising time if the cut is leaner; leaner cuts may need slightly less time to avoid drying.

Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, brown the meat, then cook on low 8 hours with the sauce. For an Instant Pot, brown using Sauté, then pressure cook on high for about 60 minutes and natural release for 15 minutes.

How do I know when the roast is done? The roast is ready when it is very tender and pulls apart with a fork. Depending on oven temperature and size, expect 3 to 4 hours of braising at low heat until fork tender.

Can I substitute the Gorgonzola in the polenta? Yes. If you prefer milder flavor, use fontina, taleggio, or a sharp cheddar. Adjust salt since Gorgonzola is salty and pungent.

How do I prevent the polenta from becoming grainy? Use coarsely ground polenta, keep a gentle simmer, and stir frequently while adding hot liquid gradually. Finish with half and half, butter, and cheese off the heat for a creamy texture.

How long can I store leftovers and how do I reheat? Store braised beef and polenta separately in airtight containers for up to 3 to 4 days in the refrigerator. Reheat gently on the stove over low heat with a splash of broth for the meat and a little milk or broth for the polenta, stirring until warmed through.

Italian Pot Roast (Stracotto) With Gorgonzola Polenta – Comfort Food Classic Recipe Substitutions and Variations

Chuck roast: beef brisket, short ribs, or pork shoulder, all work well for long, slow braising
Dry red wine: equal parts low sodium beef broth plus 1 tablespoon balsamic vinegar, or a nonalcoholic red wine
Gorgonzola: blue cheese or Roquefort for similar bite, or creamy goat cheese for a milder, tangy finish
Coarsely ground polenta: medium grind polenta or fine cornmeal cooked a bit longer, or creamy polenta mix labeled for stovetop preparation

Pro Tips

1. Brown the roast well and let it rest briefly before braising. That deep crust gives the sauce incredible flavor, and a short rest keeps juices from escaping when you move the meat back into the pot.

2. Use the wine reduction to build richness, but taste as it cooks. If your wine is very tannic or acidic, let it reduce a bit longer or add a splash more beef broth to balance the sauce.

3. Keep the braise partially submerged rather than fully covered with liquid. The meat should be just peeking out so the top steams gently while the submerged parts braise; this produces the best texture for shredding.

4. Stir the polenta patiently and use low heat. Frequent stirring and slow cooking release the starches for a silky texture. If it tightens up too much, whisk in a little extra warm half and half to loosen it.

5. Finish boldly but thoughtfully. Taste the sauce after shredding and after it has reduced. Acid from the tomatoes and wine often needs a small pinch of sugar or a splash of vinegar to brighten, and a final pat of butter or a drizzle of olive oil will round everything out.

Italian Pot Roast (Stracotto) With Gorgonzola Polenta – Comfort Food Classic Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

1348

kcal

Equipment: 1. Heavy Dutch oven with lid
2. Medium saucepan
3. Baking dish (buttered) for the polenta
4. Chef knife and cutting board
5. Tongs and a sturdy wooden spoon or heatproof spatula
6. Whisk and measuring cups and spoons
7. Two forks for shredding the roast
8. Plate or tray for resting the browned roast
9. Oven mitts or pot holders

Ingredients

4 lb chuck roast
2 tbsp olive oil
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1 large yellow onion, roughly chopped
2 carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
4 garlic cloves, smashed
2 cups dry red wine
1 can (28 oz) crushed tomatoes
1 to 1 1/2 cups low sodium beef broth
2 bay leaves
2 sprigs fresh thyme or 1 tsp dried thyme
1 cup coarsely ground polenta (not instant)
1 1/2 cups half-and-half
2 cups low sodium chicken or beef broth for the polenta
1 cup Gorgonzola cheese, crumbled
1/2 cup freshly grated Parmesan cheese
2 tbsp unsalted butter
Salt and freshly ground black pepper for seasoning the polenta
Chopped fresh parsley for garnish, optional

Directions

Preheat oven to 325 degrees F. Pat the 4 lb chuck roast dry and season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the roast on all sides, about 4 to 5 minutes per side, then transfer to a plate.
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 6 minutes. Add the smashed garlic and cook 1 minute more.
Pour in 2 cups dry red wine to deglaze, scraping up browned bits from the bottom. Reduce the wine by about half, 4 to 6 minutes.
Return the roast to the pot. Add 1 can 28 oz crushed tomatoes, 1 to 1 1/2 cups low sodium beef broth to barely partly cover the meat, 2 bay leaves, and 2 sprigs fresh thyme or 1 tsp dried thyme. Bring to a simmer, cover, and transfer to the oven.
Braise until the meat is fall apart tender, about 3 to 3 1/2 hours. Remove the roast and shred with forks, discard bay leaves and thyme stems, and simmer the sauce on the stovetop to adjust seasoning and slightly thicken if needed. Taste and add salt and pepper as desired.
While the roast braises for the last hour, make the polenta. In a medium saucepan bring 2 cups low sodium broth plus 1 1/2 cups half-and-half to a simmer. Gradually whisk in 1 cup coarsely ground polenta and reduce heat to low.
Cook the polenta, stirring frequently, until thick and creamy, about 25 to 30 minutes. Stir in 2 tbsp unsalted butter, 1 cup crumbled Gorgonzola, and 1/2 cup freshly grated Parmesan. Season with salt and freshly ground black pepper to taste.
Transfer the polenta to a buttered baking dish, smooth the top, and bake at 375 degrees F for 15 to 20 minutes until set and slightly golden. Spoon shredded braised beef into the sauce and serve generous portions of beef and sauce over the oven-baked Gorgonzola polenta. Garnish with chopped fresh parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 838g
Total number of serves: 6
Calories: 1348kcal
Fat: 84.1g
Saturated Fat: 33.5g
Trans Fat: 0.25g
Polyunsaturated: 5g
Monounsaturated: 25g
Cholesterol: 273mg
Sodium: 700mg
Potassium: 1520mg
Carbohydrates: 34.3g
Fiber: 4g
Sugar: 10g
Protein: 86.8g
Vitamin A: 4333IU
Vitamin C: 20mg
Calcium: 183mg
Iron: 8.8mg

Italian Pot Roast (Stracotto) With Gorgonzola Polenta – Comfort Food Classic Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Italian Pot Roast (Stracotto) With Gorgonzola Polenta – Comfort Food Classic Recipe Substitutions and Variations

Pro Tips