Name: Italian Pot Roast and Oven-Baked Gorgonzola Polenta Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 40 min
Cuisine: Italian
Ingredients: 4 tablespoons olive oil (divided); 1 (4-pound) chuck roast (tied); Salt and freshly ground black pepper; 1 large onion (finely chopped); 2 large carrots (finely chopped); 2 stalks celery (finely chopped); 4 ounces pancetta (diced); 12 cloves garlic (2 chopped, 10 sliced, divided); 2 cups dry red wine; 1 can (14.5-ounce) beef broth (with enough water added to make 2 cups); 1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand); 1 tablespoon chopped fresh rosemary; 2 teaspoons Italian seasoning; 2 large bay leaves; Chopped fresh parsley; Cooking spray; 3 cups chicken broth (or water); 1 1/2 cup half-and-half; 1 cup polenta or corn grits (not instant, coarse ground); Salt and freshly ground black pepper (to taste); 1 cup crumbled Gorgonzola cheese; 2 tablespoons butter

Jump to Recipe

There are few things as comforting and celebratory as gathering friends and family around a plate of Italian Pot Roast and Oven-Baked Gorgonzola Polenta. This dish is the epitome of savory, slow-cooked goodness: fork-tender beef nestled in a rich, herby tomato sauce, served atop a dreamy bed of creamy polenta that’s infused with buttery Gorgonzola. With every bite, you’ll understand why this vibrant Italian classic earns rave reviews—each component dances together to create a meal worthy of any special occasion.

Italian Pot Roast and Oven-Baked Gorgonzola Polenta Recipe - Recipe Image

Ingredients You’ll Need

The best part about Italian Pot Roast and Oven-Baked Gorgonzola Polenta is that the flavor comes from simply letting a handful of quality ingredients work their magic. Every component in this recipe serves a special purpose, so don’t skimp and let each ingredient shine for the most irresistible results.

Olive Oil: Adds richness and helps caramelize both your roast and vegetables for a beautiful golden foundation.
Chuck Roast (4 pounds, tied): The ideal cut for braising; it gets meltingly tender, so don’t rush it.
Salt and Freshly Ground Black Pepper: Essential for seasoning each layer and bringing out every flavor note.
Large Onion (finely chopped): Provides sweetness as it melts into the sauce.
Carrots (2 large, finely chopped): Bring natural sweetness and gorgeous color to your sauce.
Celery (2 stalks, finely chopped): Adds a classic savory backbone to the flavor base.
Pancetta (4 ounces, diced): Offers an irresistible, subtle smokiness and richness.
Garlic (12 cloves; 2 chopped, 10 sliced): The secret to depth of flavor—a little goes in early, most gets added later for sharper garlic notes.
Dry Red Wine (2 cups): De-glazes and intensifies the sauce with complexity; choose something you’d enjoy drinking.
Beef Broth (1 can, 14.5-ounce) + Water: The liquid that keeps everything delightfully moist while braising.
Crushed Tomatoes (1 can, 28-ounce, Italian brand preferred): Builds a lush sauce with sweet acidity and vibrant color.
Fresh Rosemary (1 tablespoon, chopped): Lends piney, aromatic freshness that perfumes the whole pot.
Italian Seasoning (2 teaspoons): A blend of dried herbs for that unmistakable Italian flavor.
Bay Leaves (2 large): Subtle but crucial, they tie the sauce together as it simmers.
Chopped Fresh Parsley: Scattered on top for brightness and a pop of green.
Cooking Spray: Keeps polenta from sticking and makes cleanup a breeze.
Chicken Broth or Water (3 cups): Adds savory depth and keeps polenta creamy.
Half-and-Half (1 1/2 cups): For creamy, luxurious polenta—don’t be shy!
Polenta or Corn Grits (1 cup; not instant, coarse ground): The soul of your side—heartier and more flavorful than quick-cooking grits.
Salt and Freshly Ground Black Pepper (to taste): Perfectly seasons that dreamy polenta.
Gorgonzola Cheese (1 cup, crumbled): Brings rich, tangy flavor and creamy texture to your oven-baked polenta.
Butter (2 tablespoons): The finishing touch for a velvety mouthfeel and subtle shine.

How to Make Italian Pot Roast and Oven-Baked Gorgonzola Polenta

Step 1: Season and Brown the Roast

Let’s kick things off by giving that beautiful chuck roast a generous sprinkle of salt and pepper. The secret to deep, irresistible flavor starts right here—don’t be shy! Heat 2 tablespoons of olive oil in a large Dutch oven until shimmering, then carefully brown your roast on all sides. This caramelization step takes just a few extra minutes, but the golden crust will pay off big time in the final dish. Once you’ve got gorgeous color all around, transfer the roast to a plate so you can work on the flavorful base.

Step 2: Build the Flavor Base

Refresh the pot with the remaining olive oil, then tumble in your onion, carrots, celery, and pancetta. Lower the heat to medium and let everything soften and sizzle for 7-8 minutes—stirring occasionally so nothing burns. The pancetta will infuse these veggies with its smoky richness, setting the backdrop for your Italian Pot Roast and Oven-Baked Gorgonzola Polenta. Stir in the chopped garlic and allow it to become fragrant for 10-15 seconds (don’t let it burn).

Step 3: Deglaze and Add the Meat Back

Pour in the red wine and scrape up all those flavor-packed brown bits from the pot. Allow the wine to bubble briskly for 1-2 minutes to cook off the harshness and concentrate the flavor. Time to nestle your browned roast (and any juices hiding on the plate) back into the pot—it’s about to embark on a flavor vacation!

Step 4: Build and Simmer the Sauce

Add beef broth (with water), the crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves to your pot. Stir gently to combine. Set your burner to bring everything to a gentle simmer; you should see the tiniest bubbles as the pot roast begins its transformation. For a truly succulent roast, lay a piece of aluminum foil or parchment across the pot, then add the lid. This helps trap moisture and ensures the roast stays incredibly juicy.

Step 5: Slow Braise in the Oven

Transfer your Dutch oven to a preheated 350 degrees F oven. Now, let low-and-slow magic work for 2 1/2 to 3 hours. The result? Mouthwateringly tender beef that practically falls apart at the touch of a fork, and a sauce you’ll want to scoop up with a spoon. When the time’s up, transfer the roast to a serving platter and slice or shred as you please.

Step 6: Prepare the Oven-Baked Gorgonzola Polenta

While your roast finishes up, spray a casserole dish with cooking spray. Combine chicken broth or water, half-and-half, polenta, and a pinch of salt and black pepper directly in the dish, stirring well to blend. Bake this alongside your pot roast during the last 40-45 minutes of braising. After about 30 minutes, pull it from the oven for a quick stir, then fold in that glorious Gorgonzola and butter. Give it another good mix and pop it back in the oven for 10-15 minutes, until creamy and bubbling with pockets of melty cheese.

Step 7: Serve and Enjoy

To serve, spoon a generous helping of that creamy polenta onto plates, top with luscious slices of beef, and ladle the sauce over everything. A sprinkle of parsley brings a spark of fresh color. You’ve just made the kind of meal that earns applause!

How to Serve Italian Pot Roast and Oven-Baked Gorgonzola Polenta

Garnishes

You can’t go wrong with a shower of chopped fresh parsley over your Italian Pot Roast and Oven-Baked Gorgonzola Polenta. Try shaving a little extra Gorgonzola on top for even more tangy, creamy flair. A drizzle of finishing olive oil or a twist of cracked black pepper right before serving also adds a touch of elegance.

Side Dishes

This dish is definitely the star of the show, but a simple, peppery arugula salad dressed with lemon juice and olive oil, or a platter of roasted seasonal vegetables pairs beautifully with the comforting flavors. Crusty Italian bread is perfect to mop up the rich sauce, making the experience utterly satisfying.

Creative Ways to Present

For a rustic presentation, serve family-style right from the Dutch oven and casserole dish—let everyone dig in! If you’re after a more upscale vibe, spoon polenta onto individual plates, pile on the beef, and ladle the sauce over it. Garnish with microgreens or edible flowers for extra flair. For a playful twist, you can even serve mini portions in ramekins for an appetizer or tasting-menu course.

Make Ahead and Storage

Storing Leftovers

Leftovers of Italian Pot Roast and Oven-Baked Gorgonzola Polenta are a dream—simply transfer cooled pot roast and sauce to an airtight container and refrigerate for up to 4 days. Store polenta separately to keep it from absorbing too much sauce and losing its texture.

Freezing

This pot roast freezes beautifully. Once completely cooled, portion it (with sauce) into freezer-friendly containers, leaving some space for expansion, and freeze for up to 3 months. For the creamiest texture, freeze polenta separately in a well-sealed container. Thaw both overnight in the refrigerator when ready to enjoy again.

Reheating

To gently reheat, bring the roast and sauce to a simmer on the stovetop or in a 300 degrees F oven, covered, until hot throughout. For polenta, add a splash of water or broth and reheat over low heat on the stovetop, stirring, until smooth and creamy again. Stir in a little extra butter or Gorgonzola, if you like, to refresh the flavor.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is the traditional star for Italian Pot Roast and Oven-Baked Gorgonzola Polenta due to its marbling and tenderness, you can try brisket or even short ribs—just keep in mind cooking times may vary as different cuts break down at their own pace.

What’s the secret to extra creamy polenta?

The magic comes from the combination of half-and-half, a slow oven-bake, and plenty of stirring. Gorgonzola and butter bring luscious richness, but don’t be afraid to add a splash more broth or cream while reheating if it thickens too much!

Can I prep Italian Pot Roast and Oven-Baked Gorgonzola Polenta ahead for a dinner party?

Yes, this recipe is an entertainer’s dream! You can braise the pot roast a day in advance—simply chill, skim any fat, and gently reheat before guests arrive. The polenta is best baked fresh, but you can assemble it ahead, refrigerate, and bake right before serving.

Is it possible to make this dairy-free?

Certainly! Use full-fat coconut milk or unsweetened oat milk in place of half-and-half in the polenta, and swap the Gorgonzola for a dairy-free blue cheese alternative or simply enjoy the polenta plain. The rest of the dish is naturally dairy-free.

What’s the best wine to pair with this dish?

You’ll want a full-bodied red that holds up to rich beef and cheese—think Barbera, Chianti, or even a Zinfandel. Bonus points if you use the same bottle for both the sauce and sipping at the table!

Final Thoughts

There’s something so rewarding about serving Italian Pot Roast and Oven-Baked Gorgonzola Polenta; it’s the type of recipe that lingers in memories long after the plates are cleared. Give it a try and watch how a humble pot of beef and golden polenta can turn a regular meal into a deliciously unforgettable gathering.

Italian Pot Roast and Oven-Baked Gorgonzola Polenta Recipe

★★★★★

5.2 from 6 reviews

Author: lilan
Total Time: 3 hours 40 minutes
Yield: 6–8 servings 1x
Diet: Gluten Free

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Description

This Italian Pot Roast and Oven-Baked Gorgonzola Polenta recipe is a comforting and flavorful dish that combines a tender chuck roast with a creamy, cheesy polenta. The pot roast is braised until it’s melt-in-your-mouth tender, while the polenta bakes to a creamy consistency with a rich Gorgonzola flavor.

Instructions

Roast: Preheat oven to 350 degrees F. Season the chuck roast liberally with salt and black pepper.

Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate, pour off and discard browning fat.

Refresh oil with remaining 2 tablespoons oil. Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender.

Add chopped garlic and cook briefly 10-15 seconds or until fragrant.

Add the wine and bring to a boil. Boil 1-2 minutes.

Add the beef back to the pot along with any accumulated juices.

Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.

Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. (You want to minimize evaporation as much as possible.)

Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.

Place on a serving platter and slice or shred as desired.

Polenta: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.

Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.

Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter and stir again. Return to the oven for another 10-15 minutes.

Serve polenta with pot roast.

Notes

For a richer polenta, you can substitute milk for some or all of the half-and-half.
Feel free to customize the pot roast with your favorite herbs and spices for additional flavor.
Leftover pot roast makes delicious sandwiches or can be repurposed into a hearty stew.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising, Baking
Cuisine: Italian