Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta (2024)

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta is the ultimate Italian comfort food combination your family and friends will love! Slowly braised beef in a red wine-infused sauce and an easy, cheesy, hands-off polenta combine to create a dish for perfect stress-free entertaining or Sunday family dinner!

“Absolutely delicious! The meat was extremely tender, and the overall dish was well-seasoned and hearty. A new go-to for sure!”

Why This Recipe is a Keeper!

Is there anything more comforting in the winter than a slowly braised beef pot roast that practically melts in your mouth? When it’s an Italian pot roast (Stracotto di Manzo), it’s even more special!

Despite the time it takes to prepare and cook a pot roast such as Stracotto in the oven, it’s very easy. Most of the time for this Italian pot roast recipe is hands-off, allowing you to do other things. Although you can speed up the process with a pressure cooker, the rich, flavorful result you’ll end up with by doing it low and slow in the oven is time well spent.

I’ve been making this recipe for Italian pot roast (Stracotto) for personal chef clients for almost 23 years, so this roast recipe is tried and true!

This Italian beef pot roast recipe:

• Is make-ahead. In fact, it’s often better the next day.
• Can be adapted to a slow cooker or electric pressure cooker.
• Freezer-friendly.

When making it at home, I pair it with Oven-Baked Gorgonzola Polenta, which is also practically hands-off. The Italian pot roast and polenta combination is perfect for entertaining or a lovely Sunday family dinner.

What is Stracotto?

Italian Pot Roast, also called Stracotto, differs slightly from a traditional pot roast. A stracotto recipe starts with a soffritto base of finely chopped onions, carrots, and celery rather than large and chunky vegetables like a traditional American-style pot roast.

Also called Stracotto di Manzo, the name translates to “overcooked,” and Manzo roughly translates to “beef” or “steer.” The braising liquid for Stracotto is more tomatoey and winey than a traditional pot roast.

Which cut of beef is used for Stracotto di Manzo?

My preference in this Italian beef roast recipe is a chuck roast. However, you can use almost any cut intended for slow-braising, such as:

• Brisket
• Eye-of-round
• Rump
• Sirloin tip
• Boneless beef short ribs

In fact, the tougher the cut, the better! Here’s a full list from the Certified Angus Beef people.

When cooked slowly and properly, the connective tissue breaks down to tenderize the meat, which then adds richness and body to the braising liquid. In the end, you end up with a luxurious, velvety sauce.

Ingredients You’ll Need for Stracotto di Manzo:

FOR THE ROAST:

• Olive oil
• A 4-pound chuck roast
• Salt and black pepper
• Onion
• Carrots
• Celery
• Pancetta
• Garlic
• Dry red wine
• Beef broth / stock
• Crushed tomatoes
• Fresh rosemary
• Italian seasoning

FOR THE POLENTA:

• Cooking spray
• Chicken broth / stock
• Half-and-half
• Polenta
• Salt and black pepper
• Gorgonzola or another cheese you prefer
• Butter

How to make Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta:

• Start with a 4-pound chuck roast.
• Using butcher’s twine, tie the roast. Cut approximately 2 feet of twine, wrap it around the perimeter, and tie a knot. (You can also have your butcher do this.)

• Season it well with salt and black pepper.
• Heat the olive oil in a large Dutch oven or other heavy pot and brown it well on both sides.
• Transfer to a plate.

• Next, cook the soffritto of finely chopped onions, carrots, and celery.
• Add diced pancetta for additional flavor…

• Cook, stirring often until the vegetables are melty soft!

• Add the garlic, liquid ingredients, herbs, and seasonings.
• Place the roast and any juices from the plate back into the Dutch oven. The roast should be completely submerged. Bring it back up to a gentle simmer.
• Next, cover securely. Place aluminum foil or parchment paper over the top of the Dutch oven before putting the cover on to seal and minimize evaporation as much as possible. Some will still occur, which is okay as that slow, gentle reduction will produce a rich, wonderful sauce.
• Place the roast in the oven at 350 degrees and let it simmer away for 2 1/2 to 3 hours.

• When the roast has about 45 minutes to go, place the polenta in the oven uncovered alongside the roast and let it bake away!
• Stir in butter and the Gorgonzola….

And then! A lovely, slowly braised, fall-apart tender Italian Pot Roast (Stracotto)!

Chef Tip:

• Because the Stracotto is so melty tender, a Dutch oven pot roast such as this Italian pot roast is difficult to slice unless you let it chill first. Instead of slicing the pot roast, I break it into serving-sized pieces.

If the sauce is thinner than you like:

• Combine 2 tablespoons softened butter with 3 tablespoons of all-purpose flour.
• Remove 3 to 4 tablespoons of the hot braising liquid from the Dutch oven and add it to the butter and flour. Stir until you have a thick paste slurry.
• Add the slurry (flour, butter and liquid mixture) to the Dutch oven and gently stir it in.
• Bring the roast to a gentle simmer on your cooktop and cook for 4 to 5 minutes or until thickened. (Do not let it boil.) You can also move the roast to a platter to rest when doing this step. Cover to keep warm.

Serve the Italian Pot Roast (Stracotto) with the Oven-Baked Gorgonzola Polenta for theperfect Italian-inspired comfort food everyone will rave about!

Frequently Asked Questions:

What to serve with Italian Pot Roast besides polenta:

• Pappardelle (thick, strand pasta)
• Mashed potatoes
• Risotto or other rice
• Cauliflower White Bean Puree
• Celery Root Puree

Also on the side….

• Baked Cabbage Wedges
• Roasted Cauliflower with Black Olive Pangrattato
• Braised Greens with Olives and Lemon

For more great slowly-braised beef recipes, you’ll also love:

• Boneless Short Ribs Recipe (Bourguignon Style)
• Slow Cooker Beef Short Ribs Barbacoa with Cilantro – Lime Cauliflower Rice
• Beef Braciole (Braciola)
• Cabernet-Braised Beef Short Ribs with Cauliflower – Leek Puree
• Korean Braised Beef Short Ribs
• Stout Braised Beef Short Ribs and Colcannon