Italian Pot Roast Stracotto With Gorgonzola Polenta
Ingredients:
3 to 4 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Gorgonzola Polenta:
1 cup polenta (cornmeal)
4 cups water
1 teaspoon salt
4 ounces Gorgonzola cheese, crumbled
2 tablespoons butter
Freshly ground black pepper to taste
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef roast with salt and pepper, then brown it on all sides in the hot oil. Remove the roast and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
3. Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.
4. Return the beef roast to the pot. Add the beef broth, diced tomatoes, tomato paste, oregano, basil, bay leaf, and additional salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.
5. While the roast is cooking, prepare the Gorgonzola polenta. In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps.
6. Reduce the heat to low and cook the polenta for about 30 minutes, stirring frequently until thickened. Remove from heat and stir in the Gorgonzola cheese and butter. Season with black pepper to taste.
7. Once the pot roast is done, remove it from the pot and let it rest for a few minutes before shredding it with two forks. Discard the bay leaf.
8. Serve the shredded pot roast over a bed of Gorgonzola polenta, garnished with fresh parsley.
Serves 6
Nutritional Information (per serving):
Calories: 550
Net Carbs: 30g
Protein: 40g
Fat: 30g
Tips & Variations:
For a richer flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
You can add additional vegetables such as potatoes or mushrooms to the pot roast for extra flavor and nutrition.