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Stracotto Italian Pot Roast

Irresistible Stracotto Italian Pot Roast for Cozy Nights

This Stracotto Italian Pot Roast is the quintessential comfort food that brings a piece of Italy right to your dining table.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Chuck Roast or top sirloin for a leaner option
  • 2 tablespoons Olive Oil or vegetable oil
  • 1 large Onion diced; or leeks for a milder taste
  • 3 medium Carrots chopped
  • 2 stalks Celery chopped; optional
  • 4 ounces Pancetta or turkey bacon for a pork-free alternative
  • 4 cloves Garlic minced
For the Braising Liquid
  • 1 cup Dry Red Wine or substitute with pomegranate juice and extra beef broth
  • 2 cups Beef Broth homemade is best
  • 1 can Crushed Tomatoes 28-ounce can; choose high-quality
  • 2 sprigs Herbs Rosemary, Italian Seasoning, Bay Leaves; preferably fresh
For the Gorgonzola Polenta
  • 1 cup Polenta coarse ground
  • 2 cups Half-and-Half or substitute with milk
  • 4 ounces Gorgonzola Cheese or any strong cheese
  • 2 tablespoons Butter or olive oil for a lighter version

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C).
  2. Season the chuck roast generously with salt and pepper. Brown the roast in olive oil for 4-5 minutes on each side.
  3. Sauté diced onion, chopped carrots, chopped celery, and pancetta in the same pot for 7-8 minutes.
  4. Add minced garlic and sauté for an additional minute. Deglaze the pan with dry red wine and simmer.
  5. Return the roast to the pot and add beef broth, crushed tomatoes, and herbs. Simmer gently.
  6. Cover tightly and braise in the oven for 2.5 to 3 hours until tender.
  7. Prepare polenta by combining polenta, half-and-half, and broth in an oven-safe dish. Cook alongside the roast for 40-45 minutes.
  8. Stir in Gorgonzola cheese and butter into the polenta once cooked.
  9. Slice the Stracotto and serve with creamy polenta.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 28gProtein: 45gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 150mgIron: 3mg

Notes

Allow the Stracotto to rest for 15-20 minutes after cooking for enhanced flavor. Store leftovers in an airtight container for up to 3 days.

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