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Italian Pot Roast with Gorgonzola Polenta
Slowly braised beef in a red wine-infused sauce and an easy, hands-off polenta combine to create a dish for perfect stress-free entertaining!
Step 1:
Season a 4-pound chuck roast with salt and pepper then brown on both sides in olive oil.
Step 2:
Make the sofrito with onion, carrot, celery, garlic and pancetta. Cook until it's nice and melty soft.
Step 4:
Add the wine and bring to a boil. Add the beef broth, tomatoes and seasonings. Place the beef back in.
Step 4:
Cover tightly then place in the oven for slow and low braising for 2 1/2 - 3 hours.
Step 5:
Combine the ingredients for the polenta and when the beef has about 45 minutes to go, place it in the oven along with the beef.
Step 6:
Because the beef is so tender, slicing is difficult so just separate it into serving-size pieces.
That's it!
Serve the beef with the lovely gravy over the polenta.
Enjoy!
Find this and other easy gourmet recipes at www.fromachefskitchen.