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Slow-Braised Italian Beef Roast with Creamy Gorgonzola Polenta

Italian Pot Roast with Gorgonzola Polenta

This Italian Pot Roast with Gorgonzola Polenta is a comfort food classic with a bold twist—slow-braised beef in a rich tomato gravy served over creamy, cheesy polenta.

  • Total Time: About 4 hours 15 minutes
  • Yield: 6 to 8 generous portions 1x

Ingredients

Scale
  • 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

Instructions

  1. Generously season the chuck roast with salt and pepper. In a large Dutch oven, 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.
  2. 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.
  3. Pour in crushed tomatoes, beef broth, and red wine (if using). Stir in Italian herbs and bay leaves. Bring to a simmer.
  4. Return the roast to the pot, cover, and simmer on low or transfer to a 325°F (165°C) oven.
  5. Braise for 3–4 hours until the meat is fork-tender and falling apart.
  6. Remove bay leaves. Shred beef with two forks and return to sauce. Keep warm.
  7. In a medium saucepan, bring water or broth to a boil. Slowly whisk in polenta to prevent lumps.
  8. Reduce heat to low and cook, stirring often, for about 20–30 minutes until thick and creamy.
  9. Stir in butter and Gorgonzola until melted and smooth. Season with salt as needed.
  10. Serve shredded beef and sauce over creamy Gorgonzola polenta.

Notes

For a deeper flavor, add mushrooms or a splash of balsamic vinegar to the sauce. Leftovers taste even better the next day!

  • Author: Clara
  • Prep Time: 20 minutes
  • Cook Time: 3.5 to 4 hours
  • Category: Main Dish
  • Method: Braising
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 portion
  • Calories: 580
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 34g
  • Saturated Fat: 14g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 45g
  • Cholesterol: 135mg

Keywords: pot roast, Italian, polenta, Gorgonzola, comfort food, slow-cooked