Beef Roast with Polenta (Print Version)
# Ingredients:
01 -
4 tbsp olive oil.
02 -
4 lbs chuck roast, tied up securely.
03 -
1 big onion, diced.
04 -
2 stalks celery, chopped.
05 -
2 big carrots, cut into chunks.
06 -
4 oz pancetta, cut into tiny bits.
07 -
12 garlic cloves.
08 -
2 cups beef stock.
09 -
2 cups of red wine.
10 -
28 oz canned crushed tomatoes.
11 -
2 tsp of Italian spices.
12 -
1 tbsp fresh rosemary.
13 -
3 cups chicken stock.
14 -
2 bay leaves.
15 -
1 1/2 cups of half-and-half.
16 -
1 cup polenta.
17 -
1 cup blue gorgonzola cheese.
18 -
2 tbsp butter.
# Instructions:
01 -
Sprinkle seasoning on roast, brown it in oil, remove, then sauté veggies along with pancetta.
02 -
Stir in tomatoes, herbs, broth, and wine. Cover with a lid and bake in the oven at 350°F for 2 1/2 to 3 hours.
03 -
Mix the polenta with the half-and-half and chicken stock in an oven-safe dish. Bake for about 40-45 minutes.
04 -
Bring together the polenta with butter and cheese. Serve the roast either shredded or sliced beside the creamy polenta.
# Notes:
01 -
Roast can be prepared 2 days before serving.
02 -
Stores well in the freezer for 1 to 2 months.
03 -
You can use a pressure cooker or slow cooker for this recipe as well.