Cozy Italian Pot Roast with Creamy Gorgonzola Polenta

After making this Italian Pot Roast dozens of times, I’ve discovered the secret to the most tender, flavorful meat. This hearty, cozy dish is perfect for winter nights and better than takeout. If you love recipes like this, you’ll also enjoy Creamy Salted Caramel Cheesecake Bars Recipe and Crispy Chicken Avocado Melt Sandwich Recipe.

What You'll Need for Cozy Italian Pot Roast with Creamy Gorgonzola Polenta

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lb beef chuck roast
• 1 lb baby red potatoes
• 1 lb carrots
• 1 large onion
• 4 cloves garlic
• 1 cup red wine (optional)
• 2 cups beef broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• Optional: Fresh parsley, chopped
• Optional: Grated Parmesan cheese

How to Make Cozy Italian Pot Roast with Creamy Gorgonzola Polenta

1. Step 1: Season the beef chuck roast with salt, black pepper, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 5-7 minutes per side. Transfer the beef to the slow cooker.
2. Step 2: In the same skillet, add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Transfer the onions and garlic to the slow cooker.
3. Step 3: Add the baby red potatoes, carrots, tomato paste, dried rosemary, dried thyme, and red wine (if using) to the slow cooker. Pour in the beef broth.
4. Step 4: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and falls apart.
5. Step 5: Remove the beef from the slow cooker and shred it using two forks. Stir the shredded beef back into the slow cooker to combine with the vegetables and sauce. Serve over creamy Gorgonzola Polenta and garnish with fresh parsley and grated Parmesan cheese.

Storing & Reheating Cozy Italian Pot Roast with Creamy Gorgonzola Polenta

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make the beef and vegetables up to 2 days ahead. Reheat in the slow cooker on low for 1-2 hours before serving.

Freezing Cozy Italian Pot Roast with Creamy Gorgonzola Polenta

Freeze the cooked beef and vegetables in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a richer flavor, you can add a few sprigs of fresh thyme and a bay leaf to the slow cooker.
• Best substitution: You can substitute the Gorgonzola cheese with blue cheese or feta cheese.
• Make-ahead: You can make the Gorgonzola Polenta ahead of time and reheat it in the microwave or on the stovetop before serving.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tbsp of cornstarch with 1 tbsp of water and stirring it into the slow cooker. Cook for an additional 15-20 minutes, until the sauce has thickened.

Cozy Italian Pot Roast with Creamy Gorgonzola Polenta

⏱

Prep

15 mins

🍳

Cook

8-10 hrs

⏳

Total

8-10 hrs 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 lb beef chuck roast
• 1 lb baby red potatoes
• 1 lb carrots
• 1 large onion
• 4 cloves garlic
• 1 cup red wine (optional)
• 2 cups beef broth

Seasonings

• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Optional Toppings

• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions

1. Step 1: Season the beef chuck roast with salt, black pepper, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 5-7 minutes per side. Transfer the beef to the slow cooker.
2. Step 2: In the same skillet, add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Transfer the onions and garlic to the slow cooker.
3. Step 3: Add the baby red potatoes, carrots, tomato paste, dried rosemary, dried thyme, and red wine (if using) to the slow cooker. Pour in the beef broth.
4. Step 4: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and falls apart.
5. Step 5: Remove the beef from the slow cooker and shred it using two forks. Stir the shredded beef back into the slow cooker to combine with the vegetables and sauce. Serve over creamy Gorgonzola Polenta and garnish with fresh parsley and grated Parmesan cheese.

Notes

• Chef tip: For a richer flavor, you can add a few sprigs of fresh thyme and a bay leaf to the slow cooker.
• Best substitution: You can substitute the Gorgonzola cheese with blue cheese or feta cheese.
• Make-ahead: You can make the Gorgonzola Polenta ahead of time and reheat it in the microwave or on the stovetop before serving.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tbsp of cornstarch with 1 tbsp of water and stirring it into the slow cooker. Cook for an additional 15-20 minutes, until the sauce has thickened.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze the cooked beef and vegetables in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
• Make ahead: You can make the beef and vegetables up to 2 days ahead. Reheat in the slow cooker on low for 1-2 hours before serving.

Nutrition Per Serving

• Calories: 650
• Protein: 45g
• Fat: 25g
• Carbs: 45g
• Fiber: 5g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 120mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Italian Pot Roast with Creamy Gorgonzola Polenta FAQs

A Warm Final Note

I can’t wait for you to try Cozy Italian Pot Roast with Creamy Gorgonzola Polenta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!