Imagine sinking your fork into a tender, flavorful beef chuck roast that has been slow-cooked to perfection, paired with a creamy, dreamy polenta that melts in your mouth. This Italian Pot Roast and Polenta recipe is not just a meal; it's an experience that will transport you straight to the heart of Italy! Perfect for family gatherings or a cozy dinner, this dish promises to impress with its rich flavors and comforting textures. Ready to elevate your dinner game? Let’s dive into this deliciously satisfying recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup cornmeal
- 4 cups water
- Salt and pepper to taste
Instructions
- Remove beef chuck roast from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels and generously season all sides with salt and black pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once oil is shimmering, carefully place the chuck roast into the pan and sear for 4-5 minutes on each side until a deep golden-brown crust forms.
- Remove the roast and set aside. In the same pot, add chopped onions, garlic, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften and become fragrant.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pan. Add beef broth, dried thyme, and bay leaf. Return the roast to the pot, ensuring it's partially submerged in the liquid.
- Cover the pot and transfer to a preheated oven at 325°F (165°C). Braise the roast for approximately 3 hours, or until the meat is extremely tender and easily falls apart when prodded with a fork.
- About 30 minutes before the roast is done, prepare the polenta. In a separate large saucepan, bring 4 cups of water to a boil. Slowly whisk in the cornmeal, reducing heat to low.
- Continuously stir the polenta for 20-25 minutes until it becomes thick and creamy. Season with salt to taste. If the polenta becomes too thick, add a little hot water or additional broth to reach desired consistency.
- Remove the roast from the oven and let it rest for 15 minutes. Discard the bay leaf. Shred the meat using two forks directly in the cooking liquid.
- To serve, spread creamy polenta on plates and top with the tender pot roast and vegetables. Spoon additional braising liquid over the top for extra moisture and flavor.
Tips
- Bring the Roast to Room Temperature: For even cooking, take the beef chuck roast out of the refrigerator about 30 minutes before you start cooking. This helps achieve a perfect sear.
- Sear for Maximum Flavor: Don’t skip the searing step! A good sear creates a flavorful crust that enhances the overall taste of the pot roast. Make sure your oil is hot enough before adding the meat.
- Deglaze for Depth: After sautéing your vegetables, use red wine to deglaze the pot. This step is crucial as it lifts all the delicious browned bits from the bottom, adding depth to your sauce.
- Braising is Key: Cook the roast low and slow in the oven. This method breaks down the tough fibers in the meat, resulting in a tender, fall-apart roast. Resist the urge to rush this process!
- Polenta Perfection: Stir the polenta continuously while it cooks to prevent lumps and ensure a creamy consistency. If it thickens too much, add a splash of hot water or broth to loosen it up.
- Rest Before Serving: Let the roast rest for 15 minutes after cooking. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.
- Serve with Flair: When plating, spread a generous layer of polenta and top it with the shredded pot roast and veggies. Drizzle some of the braising liquid over the top for extra flavor!
Nutrition Facts
Calories: 461kcal
Carbohydrates: g
Protein: 35g
Fat: g
Saturated Fat: 9g
Cholesterol: 100mg
