Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta | Beef recipes for dinner, Roast recipes, Italian meat recipes

Sauté diced onion, carrots, and celery in the same skillet until softened. Add minced garlic and tomato paste, cooking for another minute. Deglaze the skillet with red wine, scraping up browned bits to maximize flavor — learn more about beef preparation tips. Pour this mixture over the beef in the slow cooker, add beef broth, bay leaves, thyme, and rosemary. Cover and cook on low for 8-10 hours or until the beef is fall-apart tender.

3.3. Making the Oven-Baked Gorgonzola Polenta

Preheat your oven to 375°F (190°C). In a saucepan, bring water (or milk) to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Cook until thickened, then stir in butter and crumbled Gorgonzola cheese. Transfer the polenta to a greased baking dish and bake uncovered for about 20-25 minutes, until the top is golden and bubbly. For efficient prep, consider using the Fullstar Ultimate Veggie Prep Master for chopping ingredients seamlessly.

3.4. Serving the Italian Pot Roast with Polenta

Slice or shred the cooked beef, removing bay leaves and herb stems. Serve the flavorful Italian roast beef alongside the creamy Gorgonzola polenta, garnished with fresh parsley. This dish pairs beautifully with a simple side salad or roasted vegetables — see more recipe ideas.

4. Storage Tips for Leftover Italian Pot Roast and Polenta

Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the beef and polenta separately, and reheat in the oven or on the stove for best results. To keep the Gorgonzola cheesy and creamy, add a splash of milk or broth when reheating.

5. Serving Suggestions to Elevate Your Italian Pot Roast Dinner

Complete your Italian roast dinner with a side of roasted vegetables or a crisp green salad. For beverage pairing, a robust Ninja SLUSHi Pro RapidChill Drink Maker makes refreshing drinks that perfectly complement rich flavors. Additionally, serve with crusty bread or garlic bread to soak up the savory gravy. For an Italian-themed dessert, consider a light tiramisu or panna cotta to end your meal on a sweet note.

6. FAQs About Italian Pot Roast and Oven-Baked Gorgonzola Polenta

• What cut of beef is best for Italian Pot Roast?
  The best cut is beef chuck roast or Italian chuck roast crock pot, as it becomes tender and flavorful after slow cooking.
• Can I make Italian pot roast in a slow cooker?
  Absolutely! The crock pot Italian pot roast is an easy, hands-off method that yields delicious results. Check out this beef recipe for more slow cooker ideas.
• How do I prepare Gorgonzola polenta?
  Whisk polenta into boiling water, cook until thick, then mix with butter and Gorgonzola cheese before baking or serving.
• Can I reheat leftovers?
  Yes, reheat in the oven or stove, adding a splash of broth or milk to maintain creaminess. Store in airtight containers for optimal freshness.

7. Additional Tools and Products for Cooking Success

• CAROTE Premium 16pc Nonstick Cookware Set: Essential for preparing various dishes including the Gorgonzola polenta.
• Ninja Smart Double Oven with FlexDoor Technology: Perfect for baking or reheating leftovers efficiently.
• Ninja Air Fryer Pro Crisp & Roast 4-in-1: Great for crispy vegetables or finishing off side dishes with a crunch.

8. Related Recipes to Explore

• Creamy Roasted Tomato and Red Pepper Soup
• Philly Cheesesteak Soup
• Creamy Chicken and Rice Soup

9. Conclusion

Mastering the art of Italian roast beef like Italian Pot Roast (or Stracotto) offers a truly satisfying dining experience. Paired with the luxurious oven-baked Gorgonzola polenta, it transforms a simple dinner into an Italian culinary celebration. Whether you’re preparing this dish in a slow cooker or an oven, this recipe embodies authentic Italian meat recipes full of flavor and tradition. Impress your family or guests with this hearty and cheesy Italian-style meal that highlights the true essence of Italian dinner recipes. For more cooking tips and exquisite recipes, explore the full collection at Crisps Meal and elevate your culinary repertoire today.

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta | Beef recipes for dinner, Roast recipes, Italian meat recipes

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• Author: Maria
• Total Time: 8 hours 20 minutes
• Yield: 6 servings
• Diet: Gluten-Free (if GF polenta), Nut-Free

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Description

Discover the rich and hearty flavors of Italian Pot Roast (Stracotto), a traditional Italian-style beef dish slow-cooked to tender perfection, paired with creamy oven-baked Gorgonzola polenta for a comforting Italian dinner. This recipe celebrates authentic Italian meat flavors and cheesy goodness in every bite, making it perfect for a cozy evening meal or special occasion.

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Ingredients

• 3–4 lbs beef chuck roast or Italian chuck roast
• 2 large carrots, sliced
• 2 celery stalks, chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 cup red wine (optional but recommended)
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 bay leaves
• Fresh thyme and rosemary
• Salt and pepper to taste
• 1 cup Gorgonzola cheese, crumbled
• 1 cup polenta (coarse cornmeal)
• 2 cups water (or milk for extra creaminess)
• 2 tbsp butter
• Fresh parsley, chopped for garnish

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Instructions

1. Start by seasoning the beef chuck roast generously with salt and pepper. In a large skillet, sear the roast on all sides until golden brown. Transfer to a slow cooker.
2. Sauté diced onion, carrots, and celery until softened. Add garlic and tomato paste, cook for another minute. Deglaze with red wine, scraping up browned bits.
3. Pour the mixture over the beef in the slow cooker. Add beef broth, bay leaves, thyme, and rosemary. Cover and cook on low for 8-10 hours until tender.
4. Preheat oven to 375°F (190°C). Bring water (or milk) to a boil, whisk in polenta gradually, cook until thickened. Stir in butter and Gorgonzola cheese.
5. Transfer the polenta to a greased baking dish, bake uncovered for 20-25 minutes until golden and bubbly.
6. Remove bay leaves and herb stems from the beef, then shred or slice. Serve the beef alongside the baked Gorgonzola polenta, garnished with fresh parsley.

Notes

• For extra flavor, use red wine in the slow cooking process.
• You can substitute milk for water when preparing polenta for a creamier texture.
• Leftovers can be stored in airtight containers for up to 3 days or frozen for longer storage.
• Reheat with a splash of broth or milk to maintain creamy consistency.

• Prep Time: 20 minutes
• Cook Time: 8-10 hours
• Category: Main Course
• Method: Slow cooking, baking
• Cuisine: Italian