Italian Pot Roast with Gorgonzola Polenta

Name: Italian Pot Roast with Gorgonzola Polenta
Prep time: 20 min
Cook time: PT-486194H48M8S
Total time: PT-486194H48M8S
Cuisine: Italian
Ingredients: 3 to 4 lbs chuck roast (well-marbled); 2 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 tablespoon tomato paste; 1 (28 oz) can crushed tomatoes; 1 cup beef broth; 1/2 cup dry red wine (optional but recommended); 2 teaspoons dried Italian herbs; 2 bay leaves; Salt and black pepper to taste; 1 cup polenta (coarse cornmeal); 4 cups water or chicken broth; 2 tablespoons butter; 1/2 cup crumbled Gorgonzola cheese; Salt to taste

Posted on May 16, 2025

Slow-Braised Italian Beef Roast with Creamy Gorgonzola Polenta

Dinner

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Get ready to cozy up with a comfort food classic—with an Italian twist! This Italian Pot Roast with Gorgonzola Polenta is everything you want in a slow-cooked dinner: juicy, fall-apart beef, rich tomato-based gravy, and creamy, cheesy polenta that melts in your mouth. Whether you’re hosting Sunday dinner or looking to elevate your weeknight meal, this hearty dish brings bold flavor with minimal effort. The savory roast and tangy Gorgonzola are a match made in culinary heaven—and your kitchen is about to smell amazing!

Why You’ll Love This Recipe

This dish is the ultimate comfort food with flair. The Italian pot roast is slow-braised until it’s incredibly tender, soaking up every bit of that garlicky, herby tomato sauce. And then there’s the polenta—smooth, buttery, and blended with creamy Gorgonzola for a bold, cheesy punch. It’s perfect for cozy dinners, special occasions, or impressing guests with very little fuss. Plus, it’s make-ahead friendly, reheats like a dream, and tastes even better the next day. If you’re looking for a one-pot wonder with major flavor, this recipe checks all the boxes.

Ingredients

This recipe uses simple, hearty ingredients that bring rich, authentic Italian flavor. Here’s everything you’ll need to make the pot roast and the creamy Gorgonzola polenta:

For the Italian Pot Roast:

3 to 4 lbs chuck roast (well-marbled)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 tablespoon tomato paste
1 (28 oz) can crushed tomatoes
1 cup beef broth
1/2 cup dry red wine (optional but recommended)
2 teaspoons dried Italian herbs (or a mix of oregano, thyme, and basil)
2 bay leaves
Salt and black pepper to taste

For the Gorgonzola Polenta:

1 cup polenta (coarse cornmeal)
4 cups water or chicken broth
2 tablespoons butter
1/2 cup crumbled Gorgonzola cheese
Salt to taste

Instructions

This dish is surprisingly easy to pull together—just sear, simmer, and serve! Here’s how to make your Italian Pot Roast with Gorgonzola Polenta:

Step-by-Step Cooking Instructions:

For the Pot Roast:

Season and sear the beef:
Generously season the chuck roast with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned—about 3–4 minutes per side. Remove and set aside.
Sauté the veggies:
In the same pot, add chopped onion, carrots, and celery. Cook for 5–7 minutes, until softened. Stir in garlic and tomato paste, cooking for 1 minute more.
Build the braising liquid:
Pour in crushed tomatoes, beef broth, and red wine (if using). Stir in Italian herbs and bay leaves. Bring to a simmer.
Add the beef back in:
Nestle the roast back into the pot, cover, and either simmer on the stovetop over low heat or transfer to a 325°F (165°C) oven.
Cook low and slow:
Braise for 3–4 hours, or until the meat is fork-tender and falling apart.
Shred and serve:
Remove bay leaves. Shred beef with two forks and return it to the sauce. Let it soak in all that delicious flavor while you make the polenta.

For the Gorgonzola Polenta:

Cook the polenta:
In a medium saucepan, bring water or broth to a boil. Slowly whisk in the polenta to prevent lumps.
Simmer until creamy:
Reduce heat to low and cook, stirring often, for about 20–30 minutes until thick and creamy.
Finish with flavor:
Stir in butter and Gorgonzola until fully melted and smooth. Taste and add salt as needed.

Servings and Timing

This dish is perfect for feeding a hungry crowd or enjoying leftovers the next day. It’s hearty, satisfying, and absolutely worth the wait.

Servings: 6 to 8 generous portions
Prep Time: 20 minutes
Cook Time: 3.5 to 4 hours (mostly hands-off)
Total Time: About 4 hours 15 minutes

The long, slow braise brings out all the deep, savory flavors, while the polenta comes together in under 30 minutes. It’s a great weekend dinner or make-ahead meal for busy nights.

Tips and Variations

Want to make this dish your own? Here are some easy ways to customize it:

No Gorgonzola? Swap it with blue cheese, goat cheese, or even Parmesan for a milder flavor.
Make it dairy-free: Use olive oil instead of butter and skip the cheese—or stir in a dairy-free cheese alternative.
Add depth: A splash of balsamic vinegar or Worcestershire sauce in the sauce can add a deeper umami kick.
Vegetable boost: Toss in mushrooms or pearl onions during the last hour of cooking for extra heartiness.
Try it in a slow cooker: After searing the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 8 hours.
Switch up the sides: The pot roast also pairs beautifully with mashed potatoes, risotto, or crusty bread if you’re out of polenta.

Storage

Leftovers? Lucky you! This dish stores beautifully and even tastes better the next day as the flavors deepen.

Refrigerator:
Store the pot roast and polenta separately in airtight containers. They’ll keep well in the fridge for up to 4 days.
Freezer:
The pot roast freezes wonderfully. Let it cool completely, then freeze in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.
Note: Polenta can be frozen, but it may change texture slightly. For best results, reheat it with a splash of broth or water to smooth it out.
Reheating:
Gently warm the pot roast on the stovetop or in the microwave. Reheat polenta over low heat, adding liquid and stirring until creamy again.

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! After searing the roast and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8–10 hours or high for 5–6 hours, until the meat is tender.

2. What’s the best cut of beef for pot roast?
Chuck roast is ideal—it’s well-marbled and becomes super tender when slow-cooked. Brisket or bottom round are good alternatives.

3. Can I make this ahead of time?
Absolutely! This dish is even more flavorful the next day. Make it a day in advance and reheat gently before serving.

4. Is there a non-alcoholic substitute for red wine?
Yes, you can use extra beef broth with a splash of balsamic vinegar or grape juice for a similar depth of flavor.

5. Can I use instant polenta?
You can! Just follow the package instructions, and stir in the Gorgonzola and butter at the end for that same creamy, cheesy finish.

6. What’s a good wine pairing for this dish?
A bold Italian red like Barolo, Chianti, or a Sangiovese pairs beautifully with the richness of the roast and cheese.

7. How do I make this spicier?
Add a pinch of red pepper flakes to the sauce while it simmers, or stir in some Calabrian chili paste for a fiery kick.

Conclusion

There’s something magical about a meal that’s both rustic and elegant—and this Italian Pot Roast with Gorgonzola Polenta nails it. From the tender, slow-cooked beef to the creamy, cheesy polenta, every bite is packed with cozy, comforting flavor. It’s a recipe that feels fancy without the fuss—perfect for Sunday dinners, special occasions, or just treating yourself to something extra delicious.

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Italian Pot Roast with Gorgonzola Polenta

Why You’ll Love This Recipe