Description
This Italian Pot Roast (Stracotto) with Parmesan Polenta is a hearty, comforting dish featuring a tender, slow-simmered beef chuck roast infused with aromatic herbs and vegetables. The rich, flavorful sauce is thickened to perfection and served over creamy Parmesan polenta, making it an ideal meal for cozy family dinners.
Ingredients
Scale
For the Italian Pot Roast
- 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)
For the Parmesan Polenta
- 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)
Instructions
- Prepare the Pot Roast: Sprinkle the beef chuck roast with salt and pepper liberally. Heat the canola oil in a Dutch oven or large pot over medium-high heat and brown the roast on all sides to develop a rich crust.
- Sauté the Vegetables and Spices: Add the sliced onions, mushrooms, celery, soffrito carrots, minced garlic, bay leaves, and all dried herbs and chili powder to the pot. Sauté the mixture for 6-8 minutes until the vegetables soften and become fragrant.
- Add Liquids and Carrots: Pour in the beef broth, red wine (or extra broth), tomato sauce, and add the larger carrot pieces. Cover the pot and simmer on low heat for 2.5 to 3 hours, or until the meat is fork tender. Check every 30 minutes to ensure a gentle simmer and add more broth if necessary.
- Rest the Meat: Remove the cooked meat and vegetables to a serving platter and tent with foil to keep warm.
- Prepare the Sauce: Discard the bay leaves and skim as much fat as possible from the cooking juices. Blend the sauce using an immersion blender or a regular blender (avoid overfilling). Return the sauce to a gentle simmer on low heat and add the meat back into the pan.
- Thicken the Gravy: If the sauce is not thick enough, gradually add cornmeal starting with 2 tablespoons while stirring constantly. Add more cornmeal as needed until the sauce coats the back of a spoon nicely.
- Make the Polenta: In a large saucepan, bring chicken broth and half and half to a boil. Reduce the heat to a gentle simmer. Slowly whisk in the cornmeal and cook, stirring continuously for 15-20 minutes until the polenta is thick and pulls away from the sides of the pan.
- Finish the Polenta: Remove the polenta from heat and stir in the shredded Parmesan cheese and cubed butter until melted and smooth.
- Serve: Plate the roast, carrots, and thickened gravy over the creamy Parmesan polenta. Garnish with fresh parsley for a burst of color and freshness.
Notes
- Use a heavy Dutch oven or large pot for best heat retention during slow simmering.
- Adjust the thickness of the sauce by slowly adding cornmeal; do not add too much at once to avoid clumping.
- For a richer flavor, use dry red wine, but additional beef broth is an acceptable substitute.
- Stir polenta continuously while cooking to prevent lumps and sticking.
- This dish is excellent for meal prep and often tastes even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian pot roast, stracotto, Parmesan polenta, beef chuck roast, slow-simmered beef, Italian comfort food, polenta recipe, hearty dinner
