Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

fromachefskitchen.com

Heather D

ROAST

4 tablespoons olive oil, divided

1 (4-pound) chuck roast

salt and freshly ground black pepper

1 large onion, finely chopped

2 large carrots, finely chopped

2 stalks of celery, finely chopped

4 ounces pancetta, diced

12 cloves of 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

1 tablespoon chopped fresh rosemary

2 teaspoons Italian seasoning

2 large bay leaves

POLENTA

Cooking spray

3 cups chicken broth or water

1 ½ cup half-and-half

1 cup polenta (coarse ground)

Salt and freshly ground black pepper, to taste

1 cup crumbled Gorgonzola cheese

2 tablespoons butter

Directions at fromachefskitchen.com

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