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!
Season a 4-pound chuck roast with salt and pepper then brown on both sides in olive oil.
Make the sofrito with onion, carrot, celery, garlic and pancetta. Cook until it's nice and melty soft.
Add the wine and bring to a boil. Add the beef broth, tomatoes and seasonings. Place the beef back in.
Cover tightly then place in the oven for slow and low braising for 2 1/2 - 3 hours.
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.
Because the beef is so tender, slicing is difficult so just separate it into serving-size pieces.
Serve the beef with the lovely gravy over the polenta.
Find this and other easy gourmet recipes at www.fromachefskitchen.