Serves: 6 | Prep Time: 30 minutes | Cook Time: 3.5 hours | Total Time: 4 hours
Intensity: Medium. This recipe is a project, but not a difficult one. It requires some focused prep and a long, slow braise, but the hands-on work is minimal. The result is a deeply rewarding, restaurant-quality meal perfect for a special Sunday supper.
About This Dish
Stracotto, meaning “overcooked” in Italian, is the epitome of Italian comfort food. Unlike a typical pot roast, this version is braised in robust red wine and aromatics until it becomes impossibly tender, practically melting into its own luxurious sauce. Paired with creamy, pungent Gorgonzola polenta, it’s a symphony of rich, savory, and tangy flavors. This is cooking that warms the kitchen and the soul.
Ingredients
For the Stracotto:
1 (3.5-4 lb) boneless beef chuck roast, tied
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (like Chianti or Barolo)
1 (28 oz) can whole San Marzano tomatoes, crushed by hand
2 cups beef stock
4 sprigs fresh rosemary
2 bay leaves
Salt and freshly ground black pepper
For the Gorgonzola Polenta:
6 cups water or whole milk (or a combination)
1.5 cups coarse polenta (not instant)
2 tsp fine sea salt
4 tbsp unsalted butter
6 oz Gorgonzola cheese, crumbled (divided)
½ cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper, to taste
For Garnish:
Fresh parsley, chopped
Extra Gorgonzola crumbles
Instructions
Step 1: Sear the Beef (10 mins)
Pat the chuck roast completely dry with paper towels. Season liberally on all sides with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Sear the roast until a deep brown crust forms on all sides, about 4-5 minutes per side. Transfer to a plate.
Step 2: Build the Braising Base (15 mins)
Reduce the heat to medium. Add the chopped onion, carrot, and celery (the soffritto) to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 8-10 minutes. Add the garlic and tomato paste, cooking for another minute until fragrant. Pour in the red wine, scraping up all the flavorful browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until slightly reduced.
Step 3: The Long, Slow Braise (3.5 hours)
Return the seared roast and any accumulated juices to the pot. Add the hand-crushed tomatoes, beef stock, rosemary sprigs, and bay leaves. The liquid should come about 2/3 of the way up the sides of the meat. Bring to a very gentle simmer, then reduce the heat to the lowest possible setting. Cover the pot tightly and let it cook, turning the meat once halfway through, until the meat is fork-tender and falling apart, about 3 to 3.5 hours.
Step 4: Finish the Sauce (10 mins)
Carefully transfer the finished roast to a cutting board, tent with foil, and let it rest. Meanwhile, skim any excess fat from the surface of the braising liquid. Bring the sauce to a brisk simmer over medium heat and cook until it has thickened slightly and the flavors have concentrated, about 8-10 minutes. Taste and adjust seasoning. Discard the rosemary stems and bay leaves. The sauce can be left rustic or blended with an immersion blender for a smoother texture.
Step 5: Make the Polenta (25 mins)
About 30 minutes before the roast is done resting, prepare the polenta. In a large, heavy saucepan, bring the water/milk and salt to a boil. While whisking constantly, pour in the polenta in a steady stream. Reduce heat to low and cook, stirring frequently with a wooden spoon, until the polenta is thick, creamy, and tender, about 20-25 minutes. Remove from heat and stir in the butter, half of the Gorgonzola, and all of the Parmigiano-Reggiano until melted and creamy. Season with black pepper.
Step 6: Serve & Assemble
Spoon a generous pool of creamy Gorgonzola polenta onto each warm plate or shallow bowl. Use two forks to shred the stracotto or slice it into thick pieces. Place the meat atop the polenta and ladle the rich wine-and-tomato sauce over everything. Garnish with the remaining Gorgonzola crumbles and a sprinkle of fresh parsley.
Chef’s Notes & Tips
The Tie: Having your butcher tie the roast ensures even cooking and a beautiful presentation.
Wine Choice: Use a wine you enjoy drinking. The flavor concentrates, so a good-quality dry red is key.
Low and Slow: The braise must be at the barest simmer. Bubbles should just barely break the surface. This guarantees tender meat, not tough.
Make Ahead: This dish tastes even better the next day. Prepare fully, store in the fridge, and gently reheat before serving.
Polenta Consistency: Polenta thickens as it sits. If it becomes too thick, whisk in a splash of warm milk or water to loosen it before serving.
Nutrition Information (Per Serving)
Nutrient Amount % Daily Value*
Calories ~720 kcal
Total Fat 38g 49%
Saturated Fat 18g 90%
Cholesterol 185mg 62%
Sodium 1250mg 54%
Total Carbohydrates 32g 12%
Dietary Fiber 4g 14%
Sugars 8g
Protein 58g 116%
Vitamin D 1.5mcg 8%
Calcium 320mg 25%
Iron 7.5mg 42%
Potassium 1250mg 27%