Italian Pot Roast Recipe (Stracotto) and Gorgonzola Polenta

fromachefskitchen.com

Dave G

Roast

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

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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