Ingredients
For the Italian Pot Roast:
3–4 lbs beef chuck roast
Salt & black pepper to taste
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 tbsp tomato paste
1 cup dry red wine
1 (28 oz) can crushed tomatoes
1 cup beef broth
2 tsp dried oregano
1 tsp dried thyme
1 bay leaf
Fresh parsley or basil, for garnish
For the Herbed Polenta:
4 cups water or low-sodium chicken broth
1 cup yellow cornmeal (polenta)
1 tsp salt
2 tbsp butter
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh rosemary or thyme (or 1 tsp dried)
Instructions
1. Prepare the Pot Roast
1. Season the beef generously with salt and pepper.
2. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
3. In the same pot, sauté onion, garlic, carrots, and celery until softened (5–7 minutes).
4. Stir in tomato paste, then pour in wine, scraping up browned bits.
5. Add crushed tomatoes, beef broth, oregano, thyme, and bay leaf. Return the beef to the pot.
6. Cover and simmer on low heat for 3–3½ hours, or until the beef is fork-tender (or cook in a 300°F/150°C oven).
2. Make the Herbed Polenta
1. In a saucepan, bring water or broth to a boil. Add salt.
2. Slowly whisk in the cornmeal while stirring constantly to prevent lumps.
3. Reduce heat to low and cook, stirring often, for 25–30 minutes, until thick and creamy.
4. Stir in butter, Parmesan, and herbs. Keep warm.
3. Serve
Shred the pot roast slightly and spoon over a bed of warm herbed polenta.
Garnish with fresh herbs and extra Parmesan.
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