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Step 1
Preheat oven to 350 degrees F. Season the chuck roast liberally with salt and black pepper.
Step 2
Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate, pour off and discard browning fat.
Step 3
Refresh oil with remaining 2 tablespoons oil. Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender.
Step 4
Add chopped garlic and cook briefly 10-15 seconds or until fragrant.
Step 5
Add the wine and bring to a boil. Boil 1-2 minutes.
Step 6
Add the beef back to the pot along with any accumulated juices.
Step 7
Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.
Step 8
Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. (You want to minimize evaporation as much as possible.)
Step 9
Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.
Step 10
Place on a serving platter and slice or shred as desired.
Step 11
Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
Step 12
Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.
Step 13
Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter and stir again. Return to the oven for another 10-15 minutes.
Step 14
Serve polenta with pot roast.