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Stracotto Recipe (Italian Pot Roast)

Irresistible Stracotto Recipe: Tender Italian Pot Roast Delight

This Stracotto Recipe (Italian Pot Roast) delivers robust flavors of slow-braised beef and creamy Gorgonzola polenta.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Chuck Roast Ideal for slow-cooking
  • 2 tablespoons Olive Oil For browning the meat
  • 1 medium Onion Finely chopped
  • 2 stalks Celery Chopped
  • 2 medium Carrots Chopped
  • 4 ounces Pancetta Can substitute with turkey bacon
  • 4 cloves Garlic Use both chopped and sliced
  • 1 cup Dry Red Wine Can substitute with grape juice
  • 1 cup Beef Broth
  • 1 can Crushed Tomatoes 14-ounce can
  • 2 sprigs Fresh Rosemary
  • 1 tablespoon Italian Seasoning
  • 2 leaves Bay Leaves Remove before serving
For the Gorgonzola Polenta
  • 1 can Chicken Broth 14-ounce can
  • 1 cup Half-and-Half Can substitute with water
  • 1 cup Polenta Coarse ground preferred
  • 1 cup Gorgonzola Cheese Can substitute with Parmesan or Cheddar
  • 2 tablespoons Butter Enhances creaminess

Equipment

  • Dutch oven
  • Casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Season the chuck roast generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the roast for 4 to 5 minutes on each side.
  3. Remove the roast and in the same pot, add another tablespoon of olive oil and sauté onions, carrots, celery, and pancetta for 7 to 8 minutes.
  4. Stir in chopped garlic, cook for 1 minute, then pour in 1 cup of dry red wine. Bring to a boil and cook for 1 to 2 minutes.
  5. Return the roast to the pot with 1 cup of beef broth, 1 cup of crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer.
  6. Cover with aluminum foil and braise for 2.5 to 3 hours in the oven until fork-tender.
  7. Prepare the Gorgonzola polenta by baking chicken broth, half-and-half, and polenta together for 40 to 45 minutes. Stir occasionally.
  8. After baking, stir in crumbled Gorgonzola and butter, then return to oven for an additional 10 to 15 minutes.
  9. Serve the Stracotto over Gorgonzola polenta, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 32gProtein: 48gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 140mgSodium: 960mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 7mgCalcium: 100mgIron: 4mg

Notes

This recipe transforms affordable cuts of meat into a gourmet meal, perfect for family gatherings or special occasions.

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