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.


Find this and other easy gourmet recipes at www.fromachefskitchen.