Print

Savory Stracotto Recipe: Italian Pot Roast with Creamy Polenta

Savory Stracotto Recipe: Italian Pot Roast with Creamy Polenta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth of this Savory Stracotto Recipe: Italian Pot Roast with Creamy Polenta. This comforting dish features a tender chuck roast simmered slowly in a rich sauce made with aromatic vegetables, garlic, and herbs. Served over creamy polenta, it creates a satisfying meal that’s perfect for family gatherings or cozy evenings at home. With its hearty flavors and nourishing ingredients, this pot roast not only warms the heart but also delights the palate.

Ingredients

Scale
  • 4 tablespoons olive oil
  • 4 pounds chuck roast
  • Salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 12 cloves garlic (2 chopped, 10 sliced)
  • 2 cups pomegranate juice
  • 1 can (14.5-ounce) beef broth
  • 1 can (28-ounce) crushed tomatoes
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons Italian seasoning
  • 2 large bay leaves
  • Cooking spray
  • 3 cups chicken broth or water
  • 1.5 cups whole milk
  • 1 cup polenta or corn grits
  • 1 cup crumbled Parmesan cheese
  • 2 tablespoons butter

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper.
  2. Brown the meat on all sides for about 8–10 minutes. Remove from pot.
  3. In the same pot, add onions, carrots, celery, garlic, and cook until softened.
  4. Deglaze with pomegranate juice while scraping up browned bits from the bottom.
  5. Return roast to pot; add beef broth, crushed tomatoes, rosemary, Italian seasoning, bay leaves, salt, and pepper.
  6. Cover and slow cook on low for about 3 hours until tender.
  7. For polenta, bring chicken broth to boil; whisk in polenta and cook according to package directions.
  8. Stir in whole milk and butter; season to taste before serving.

Nutrition