Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
"Italian Pot Roast (Stracotto)) and Oven-Baked Gorgonzola Polenta is the ultimate Italian comfort food combination your family and friends will love! Slowly braised beef in a red wine-infused sauce and an easy, hands-off polenta combine to create a dish for perfect stress-free entertaining!..."
INGREDIENTS
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ROAST
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4 tablespoons olive oil, divided
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1 (4-pound) chuck roast
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salt and freshly ground black pepper
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1 large onion, finely chopped
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2 large carrots, finely chopped
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2 stalks of celery, finely chopped
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4 ounces pancetta, diced
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12 cloves of garlic (2 chopped, 10 sliced), divided
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2 cups dry red wine
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1 can (14.5-ounce) beef broth, with enough water added to make 2 cups
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1 can (28-ounce) crushed tomatoes
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1 tablespoon chopped fresh rosemary
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2 teaspoons Italian seasoning
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2 large bay leaves
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POLENTA
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Cooking spray
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3 cups chicken broth or water
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2 cups half-and-half
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1 cup polenta (coarse ground)
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Salt and freshly ground black pepper, to taste
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1 cup crumbled Gorgonzola cheese
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2 tablespoons butter
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