Name: Italian Pot Roast (Stracotto) with Parmesan Polenta Recipe
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: Italian
Ingredients: 4 pounds boneless beef chuck roast; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-2 tablespoon canola oil (enough to just cover the bottom of your pot); 1.5 cups beef broth; 1.5 cups dry red wine (or additional beef broth); 8 ounces tomato sauce; 2.5 cups thinly sliced onions; 1.5 pounds sliced fresh mushrooms; 3/4 cup chopped celery; 3/4 cup sliced carrots (for soffrito); 8 garlic cloves, minced; 2 bay leaves; 1 teaspoon dried basil; 2 teaspoons dried oregano; 2 teaspoons dried parsley; 1 teaspoon dried rosemary; 1.5 teaspoons dried thyme; 1 teaspoon chili powder; 4 whole carrots, cleaned, quartered, and cut into 2-3 long pieces each (to cook with the chuck roast); 4 tablespoons cornmeal (for thickening sauce); 2 cups chicken broth; 1 cup half and half; 1 cup cornmeal; 1/2 cup Parmesan cheese, shredded; 3 tablespoons butter, cubed; Fresh parsley (for garnish)

Ingredients

4 pounds boneless beef chuck roast

1/2 teaspoon salt

1/4 teaspoon pepper

1-2 tablespoons canola oil (enough to just cover the bottom of your pot)

1.5 cups beef broth

1.5 cups dry red wine (or additional broth)

8 ounces tomato sauce

2.5 cups thinly sliced onions

1.5 pounds sliced fresh mushrooms

3/4 cup chopped celery

3/4 cup sliced carrots (for soffrito)

8 garlic cloves (minced)

2 bay leaves

1 teaspoon dried basil

2 teaspoons dried oregano

2 teaspoons dried parsley

1 teaspoon dried rosemary

1.5 teaspoons dried thyme

1 teaspoon chili powder

4 whole carrots (cleaned, quartered and cut into 2-3 long pieces each, to cook with the chuck roast)

4 tablespoons cornmeal (for thickening sauce)

Fresh parsley (for garnish)

2 cups chicken broth (for polenta)

1 cup half and half (for polenta)

1 cup cornmeal (for polenta)

1/2 cup Parmesan cheese (shredded, for polenta)

3 tablespoons butter (cubed, for polenta)

Instructions

Step 1: Sprinkle the beef chuck roast liberally with salt and pepper. Heat the canola oil in a Dutch oven or large pot over medium-high heat. Brown the roast on all sides until nicely seared.

Step 2: Add the sliced onions, mushrooms, chopped celery, sliced carrots, minced garlic, bay leaves, and all dried herbs and chili powder to the pot. Sauté for 6-8 minutes until the vegetables soften and become aromatic.

Step 3: Pour in the beef broth, red wine (or extra broth), tomato sauce, and add the larger carrot pieces. Cover the pot and cook on low heat for 2.5 to 3 hours, or until the meat is fork-tender. Check every 30 minutes to ensure it’s simmering and add more broth if needed.

Step 4: Remove the meat and vegetables to a serving platter and tent with foil to keep warm. Discard the bay leaves from the pot.

Step 5: Skim off as much fat as possible from the cooking juices. Using a stick blender or regular blender (in batches), blend the sauce until smooth. Return the sauce to a simmer over low heat and add the meat back into the pot.

Step 6: If the sauce is not thick enough, gradually add cornmeal starting with 2 tablespoons, stirring constantly. Add more cornmeal as needed until the sauce coats the back of a spoon.

Step 7: To make the polenta: Bring chicken broth and half and half to a boil in a large saucepan. Reduce to a gentle boil and gradually whisk in 1 cup cornmeal. Cook, stirring frequently with a wooden spoon, for 15-20 minutes until the polenta thickens and pulls away from the sides of the pan.

Step 8: Remove polenta from heat and stir in the Parmesan cheese and cubed butter until melted and creamy.

Step 9: Serve the pot roast with carrots and sauce over the warm Parmesan polenta, garnished with fresh parsley.

Tips & Variations

Use dry red wine for richer flavor, or substitute with additional beef broth if preferred.

For a spicier kick, add a pinch of red pepper flakes along with the chili powder.

Try stirring in a handful of grated Parmesan or a dollop of mascarpone into the polenta for extra creaminess.

If you don’t have fresh mushrooms, cremini or button mushrooms work well.

For a vegetarian option, substitute beef with hearty mushrooms or eggplant and use vegetable broth.

FAQs

Can I use a different cut of beef for this recipe?

Yes, a beef brisket or short ribs can also work well for slow braising, but the cooking time may vary slightly to achieve tender meat.

Is there a way to make this recipe in a slow cooker?

Absolutely. Brown the meat and sauté the vegetables in a pan first, then add all ingredients to your slow cooker. Cook on low for 7-8 hours or until the beef is tender. Adjust seasoning and thicken sauce with cornmeal before serving.