Italian Pot Roast with Polenta (Print Version)
# Ingredients:
01 -
4 tablespoons olive oil.
02 -
4 pound chuck roast, tied.
03 -
1 large onion, chopped.
04 -
2 large carrots, chopped.
05 -
2 celery stalks, chopped.
06 -
4 ounces pancetta, diced.
07 -
12 cloves garlic.
08 -
2 cups red wine.
09 -
2 cups beef broth.
10 -
28 ounces crushed tomatoes.
11 -
1 tablespoon fresh rosemary.
12 -
2 teaspoons Italian seasoning.
13 -
2 bay leaves.
14 -
3 cups chicken broth.
15 -
1½ cups half-and-half.
16 -
1 cup polenta.
17 -
1 cup gorgonzola cheese.
18 -
2 tablespoons butter.
# Instructions:
01 -
Season roast, brown in oil. Remove and cook vegetables with pancetta.
02 -
Add wine, broth, tomatoes, herbs. Cover and cook 2½-3 hours at 350°F.
03 -
Combine broth, half-and-half, polenta in casserole. Bake 40-45 minutes.
04 -
Add cheese and butter to polenta. Serve with sliced or shredded roast.
# Notes:
01 -
Can make roast ahead 2 days.
02 -
Freezes well 1-2 months.
03 -
Works in slow cooker or pressure cooker.