Braised Chuck Roast with Polenta and Gorgonzola – A Cozy & Hearty Dinner

Slow-cooked beef roast meets creamy, cheesy polenta in this comforting dish that’s perfect for cozy weekends or elegant gatherings.

It’s bold, rich, and melt-in-your-mouth good — a true one-pan masterpiece.

Why You’ll Love This Recipe

Fall-apart tender roast – The chuck roast is braised low and slow until it practically shreds itself.

Creamy polenta – Oven-baked with half-and-half and finished with gorgonzola for luxurious flavor.

Comfort food elevated – It feels gourmet but uses simple, honest ingredients.

Feeds a crowd – Perfect for Sunday dinners or entertaining guests.

Freezer-friendly – The beef stores beautifully and reheats like a dream.

Make-ahead friendly – The polenta and roast can both be prepped ahead.

What You’ll Need (Ingredient Highlights)

Chuck roast – A 4-pound cut, well-marbled for maximum tenderness.

Olive oil – For searing the roast and starting the flavor base.

Pancetta – Adds richness and savory depth to the vegetable mix.

Onion, carrots, celery – A classic soffritto base that builds umami.

Garlic – 12 whole cloves to infuse the sauce with mellow richness.

Red wine – Deglazes the pan and adds bold flavor to the braising liquid.

Beef broth & crushed tomatoes – Create the foundation for the sauce.

Fresh rosemary, Italian seasoning, bay leaves – Aromatic herbs for depth.

Chicken broth & half-and-half – Make the polenta creamy and balanced.

Polenta – The perfect base to soak up all the braising juices.

Gorgonzola cheese – Adds tangy creaminess to the polenta.

Butter – Enriches the final texture and flavor of the dish.

Pro Tips Before You Start

Tie the roast – It helps it hold shape during cooking and makes slicing easier.

Sear for flavor – Browning the meat first builds deep, caramelized notes.

Use quality wine – Choose a bold red wine you’d enjoy drinking.

Use a Dutch oven or deep baking dish – A heavy lidded pan works best for even braising.

Don’t overcook the polenta – It will firm up as it cools, so keep it slightly loose when baking.

How to Make Braised Chuck Roast with Polenta and Gorgonzola

Step 1: Brown the Roast

Preheat your oven to 350°F (175°C).

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.

Season the chuck roast generously with salt and pepper, then sear it on all sides until deeply browned (about 3–4 minutes per side).

Remove and set aside.

Step 2: Sauté the Vegetables

In the same pot, add the remaining 2 tablespoons of olive oil.

Add chopped onion, carrots, celery, pancetta, and garlic cloves.

Sauté until softened and fragrant, about 8 minutes.

Step 3: Deglaze and Build the Sauce

Pour in the red wine to deglaze the pan, scraping up any browned bits.

Let simmer 2–3 minutes.

Then add beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves.

Return the roast to the pot, cover, and transfer to the oven.

Braise for 2½ to 3 hours, until fork-tender.

Step 4: Make the Polenta

While the roast is finishing, preheat the oven to 375°F (190°C).

In a large baking dish or Dutch oven, combine 3 cups chicken broth, 1½ cups half-and-half, and 1 cup polenta. Stir well.

Cover tightly with foil and bake for 40–45 minutes, stirring once halfway through.

Step 5: Finish the Polenta

Once the polenta is thickened and creamy, remove from the oven.

Stir in 1 cup gorgonzola cheese and 2 tablespoons butter until melted and smooth.

Step 6: Serve and Enjoy

Slice or shred the roast.

Spoon a generous portion of polenta onto each plate and top with braised beef and a ladle of the tomato-wine sauce.

Garnish with fresh herbs or extra cheese, if desired.

What to Serve It With

Crusty bread or garlic toast – To soak up every drop of that rich sauce.

Sauteed green beans or broccolini – For a bright contrast to the heavy dish.

Simple arugula salad – A fresh, peppery side with a lemon vinaigrette.

Red wine – Use the same wine from the recipe or serve a bold cabernet sauvignon.

Roasted mushrooms – Earthy and flavorful pairing.

Variations / Substitutions

Make it spicy – Add a pinch of red pepper flakes to the sauce.

Swap gorgonzola – Try blue cheese, goat cheese, or parmesan instead.

Dairy-free polenta – Use olive oil and oat milk instead of butter and half-and-half.

Vegetable version – Serve polenta with roasted vegetables and marinara.

Boneless short ribs or brisket – Great alternatives to chuck roast.

Storage & Leftovers

Roast: Store cooled beef in its sauce in an airtight container for up to 4 days.

Polenta: Keep in the fridge for 3–4 days; it will firm up but can be reheated with a splash of broth.

Freezer: Freeze shredded beef with sauce for up to 3 months.

Reheat: Gently warm polenta on the stove with a little broth; reheat roast in sauce until hot.

FAQs

Can I use another cut of beef?
Yes, boneless short ribs, brisket, or even beef shank work beautifully in this braise.

Do I have to use red wine?
It adds depth, but you can substitute more beef broth or use a non-alcoholic red wine alternative.

Can I make this in a slow cooker?
Yes — sear the meat and veggies first, then transfer to a slow cooker and cook on low for 8 hours.

Is gorgonzola too strong for kids?
It has a distinct flavor. You can use half parmesan or substitute a milder cheese.

Can I make the polenta ahead of time?
Absolutely. Reheat with a splash of milk or broth to bring back creaminess.

How do I thicken the sauce?
Remove the roast and simmer the sauce on the stove for 10–15 minutes to reduce.

Can I make this gluten-free?
Yes — just ensure your broth and wine are labeled gluten-free.

Final Thoughts

This Braised Chuck Roast with Polenta and Gorgonzola is a showstopper — rich, cozy, and full of layered flavor.

It brings together everything I love about slow cooking: tender beef, deep sauce, creamy sides, and the kind of aroma that fills the whole house.

Whether you’re hosting friends or treating your family to something special, this dish delivers every time.