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
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.