Ready in: 4 hours 30 minutes · Serves: 6-8 · Technique: Slow Cooking · Storage: Up to 3 days in the refrigerator, up to 3 months in the freezer.Quick Answer
A comforting Italian Pot Roast paired with creamy Gorgonzola polenta, perfect for holiday gatherings.As the crisp autumn air fills my cozy New York City kitchen, I find myself dreaming of the comforting dishes that will be featured on Thanksgiving and Christmas tables this year. One recipe that has become a cherished staple in my home is Italian Pot Roast with Gorgonzola Polenta. This dish marries the hearty flavors of a classic pot roast with the creamy, indulgent goodness of Gorgonzola polenta. Trust me-once you sink your fork into this rich, savory meal, you'll want to make it for every holiday gathering.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Deliciously tender pot roast that falls apart with a fork, making it perfect for holiday gatherings.
- A creamy Gorgonzola polenta that complements the savory flavors of the roast, creating a comforting meal.
- The rich aroma of slow-cooked herbs and spices will fill your kitchen and elevate your holiday spirit.
- This dish can be made ahead of time, allowing for easy entertaining and stress-free hosting.
- Leftovers taste even better the next day, giving you a tasty meal ready to enjoy.
Ingredients
Here's what you'll need to make the delightful Italian Pot Roast with Gorgonzola Polenta:
For the pot roast:
- 3-4 pounds chuck roast
- 2 tablespoons olive oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cups red wine (bold Cabernet Sauvignon is recommended)
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
For the Gorgonzola polenta:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 4 ounces Gorgonzola cheese, crumbled
- 2 tablespoons unsalted butter
How to Make Italian Pot Roast with Gorgonzola Polenta (Step-by-Step)
This recipe combines the robust flavors of a traditional pot roast with a creamy side of Gorgonzola polenta. Follow these steps for a delicious holiday meal.
Step 1: Prepare the Pot Roast
Start by heating a large Dutch oven or heavy pot over medium-high heat. Pat the chuck roast dry with paper towels; this step is crucial for achieving a beautiful brown crust. Sear the roast in the pot with olive oil for about 4 minutes on each side until it's golden brown, creating a flavor base you'll adore.
Step 2: Create the Flavor Base
Once the roast has been browned, remove it from the pot and set it aside. In the same pot, add the diced onions and stir until they become translucent, about 3 minutes. Then, add the minced garlic, carrots, and celery, allowing the aroma to fill your kitchen. After about 5 minutes, pour in the red wine and scrape the bottom of the pot to loosen any flavorful bits.
Step 3: Slow Cook to Perfection
Return the pot roast to the pot, pour in the beef broth, and toss in the rosemary and thyme sprigs. Bring everything to a gentle simmer, cover, and reduce to low heat. Let it cook slowly for 3-4 hours, or until the meat is tender and falls apart with ease. This is a wonderful dish to prepare in the morning, letting the aromas fill your home throughout the day.
Step 4: Whip Up the Gorgonzola Polenta
About 30 minutes before serving, bring 4 cups of water to a boil in a medium saucepan. Gradually add the polenta, whisking continuously to prevent lumps. Lower the heat to a simmer and keep whisking until it thickens, about 15 minutes. Stir in the crumbled Gorgonzola and butter, allowing it to melt into a creamy delight with a nutty aroma that will excite your tastebuds.
Step 5: Serve It Up
When the roast is ready, gently pull it apart with forks and serve alongside a generous scoop of Gorgonzola polenta. Drizzle a bit of the braising liquid over the top for an extra punch of flavor. It's a meal that feels like wrapping yourself in a warm blanket-perfect for the holidays!
Common Mistakes to Avoid
- Skipping the Browning Step: Don't rush this! Browning the meat adds unparalleled flavor to your pot roast.
- Adding Ingredients Too Early: Make sure to add the wine after you've sautéed the vegetables; this will enhance the dish's depth.
- Not Adjusting Seasoning: Taste the broth before serving and adjust the salt and pepper to your liking. This step is crucial to bring out all the flavors.
Tips and Tricks for Success
- Use a Meat Thermometer: If you're uncertain about doneness, use a meat thermometer; the ideal temperature for pot roast is around 195°F for the best tenderness.
- Make It Ahead of Time: This pot roast tastes even better the next day! Feel free to make it a day in advance and simply reheat it before serving.
- Pair It Well: A crisp, green salad with a tangy vinaigrette complements the richness of the roast beautifully.
Variations
- Substitute chuck roast with brisket or round roast for different flavor profiles.
- Try using different cheeses in the polenta, such as Parmesan or Fontina.
- Add seasonal vegetables like butternut squash or parsnips to the pot roast.
- Use vegetable broth instead of beef broth for a vegetarian option (with a meat substitute).
How to Serve
- Gently pull apart the roast and serve it on a bed of Gorgonzola polenta.
- Drizzle some of the braising liquid over the roast for added flavor.
- Serve with a side of roasted vegetables or a fresh green salad.
- Top with freshly chopped herbs like parsley or chives for a pop of color.
Make Ahead and Storage
- Make Ahead: This pot roast tastes even better the next day! Feel free to make it a day in advance and simply reheat it before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making for delicious leftovers.
- Reheating: Reheat gently on the stove or in the oven until warmed through.
- Freezing: You can also freeze the pot roast for up to 3 months; just thaw it overnight in the refrigerator before reheating.
Recipe Notes / What I Learned
With this recipe, I discovered how the right combination of herbs and slow cooking can elevate a simple chuck roast into a festive centerpiece. Plus, the Gorgonzola polenta added a touch of sophisticated comfort that was a hit at my last holiday gathering. I can't wait to share this with friends and family during the upcoming celebrations!
Yield and Serving Size
Yield: 8 servings · Serving Size: 1 plate
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 35g carbs · 20g fat
Recipe by:
Cozy Italian Pot Roast with Gorgonzola Polenta
Ingredients
Equipment
Method
- Start by heating a large Dutch oven or heavy pot over medium-high heat. Pat the chuck roast dry with paper towels; this step is crucial for achieving a beautiful brown crust. Sear the roast in the pot with olive oil for about 4 minutes on each side until it's golden brown, creating a flavor base you'll adore.
- Once the roast has been browned, remove it from the pot and set it aside. In the same pot, add the diced onions and stir until they become translucent, about 3 minutes. Then, add the minced garlic, carrots, and celery, allowing the aroma to fill your kitchen. After about 5 minutes, pour in the red wine and scrape the bottom of the pot to loosen any flavorful bits.
- Return the pot roast to the pot, pour in the beef broth, and toss in the rosemary and thyme sprigs. Bring everything to a gentle simmer, cover, and reduce to low heat. Let it cook slowly for 3-4 hours, or until the meat is tender and falls apart with ease. This is a wonderful dish to prepare in the morning, letting the aromas fill your home throughout the day.
- About 30 minutes before serving, bring 4 cups of water to a boil in a medium saucepan. Gradually add the polenta, whisking continuously to prevent lumps. Lower the heat to a simmer and keep whisking until it thickens, about 15 minutes. Stir in the crumbled Gorgonzola and butter, allowing it to melt into a creamy delight with a nutty aroma that will excite your tastebuds.
- When the roast is ready, gently pull it apart with forks and serve alongside a generous scoop of Gorgonzola polenta. Drizzle a bit of the braising liquid over the top for an extra punch of flavor. It’s a meal that feels like wrapping yourself in a warm blanket—perfect for the holidays!
Notes
FAQs
1. Can I use a different cut of meat for this pot roast?
Yes, while chuck roast is ideal for its tenderness and flavor, you can use brisket or round if preferred. Just adjust cooking times accordingly.
2. How do I know when the pot roast is done?
The pot roast is done when it reaches an internal temperature of around 195°F and falls apart easily with a fork.
3. Can I make the Gorgonzola polenta ahead of time?
Yes, you can make the polenta ahead of time. Just reheat it with a bit of water or broth to loosen it up before serving.
4. What can I substitute for Gorgonzola cheese?
If you don't have Gorgonzola, you can substitute with blue cheese or feta for a different but still delicious flavor.
5. Is it possible to cook this recipe in a slow cooker?
Absolutely! Sear the roast and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
