Braised Chuck Roast with Gorgonzola Polenta
This Braised Chuck Roast is a deeply flavorful and fork-tender main dish simmered low and slow with red wine, tomatoes, pancetta, and herbs. Paired with creamy gorgonzola polenta, it’s an indulgent, soul-warming meal perfect for Sunday dinners or entertaining guests.
Ingredients
- 4 tablespoons olive oil
- 4 pound chuck roast tied
- 1 large onion chopped
- 2 large carrots chopped
- 2 celery stalks chopped
- 4 ounces pancetta diced
- 12 cloves garlic
- 2 cups red wine
- 2 cups beef broth
- 28 ounces crushed tomatoes
- 1 tablespoon fresh rosemary
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 3 cups chicken broth
- 1½ cups half-and-half
- 1 cup polenta
- 1 cup gorgonzola cheese
- 2 tablespoons butter
Instructions
- Preheat oven to 350°F. Brown roast in olive oil, remove.
- Cook onion, carrots, celery, pancetta, and garlic until soft.
- Deglaze with wine, add broth, tomatoes, herbs, and roast.
- Cover and braise 2½–3 hours.
- In another dish, combine chicken broth, half-and-half, and polenta.
- Bake 40–45 minutes at 375°F.
- See full steps with tips & photos → https://wimpysdiner.net/braised-chuck-roast/
Notes
- Wine Selection: Use a dry red wine like Cabernet Sauvignon, Merlot, or Zinfandel for deep, rich flavor.
- Cheese Swap: Gorgonzola adds tangy sharpness, but blue cheese, goat cheese, or even sharp cheddar work well too.
- Make-Ahead: This roast gets even better the next day. Store in the braising liquid and reheat gently for max flavor.
- Polenta Tip: Baked polenta is nearly hands-free, but you can also cook it on the stovetop if you prefer.