Classic Chuck Pot Roast with Creamy Polenta
prep time
15 mincook time
3 hrsIngredients
Pot Roast Ingredients
3 – 4 lb. Niman Ranch chuck roast
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 medium white onions, diced
3 - 4 carrots, sliced into ½” rounds
3 - 4 stalks of celery, sliced into ½” rounds
2-3 tablespoons olive oil
3-4 cloves fresh garlic, peeled
3-4 sprigs fresh thyme
Small handful of fresh parsley, leaves removed from stems and chopped
½ cup dry red wine
¼ cup balsamic vinegar
2-3 cups beef stock, preferably homemade
Creamy Polenta Ingredients
1 cup polenta or stone ground grits
4 cups water
½ teaspoon sea salt
4 tablespoons butter
¼ cup parmesan cheese
Cooking Instructions
- Preheat oven to 350ºF
- Season the chuck roast on all sides with salt and pepper.
- Place a large Dutch oven or other heavy bottomed pan with a tight-fitting lid, over medium-high heat and add the olive oil.
- Once oil is hot, sear chuck roast on all sides until it begins to brown.
- Once roast is browned, remove from pan and set aside on a plate to rest.
- Leaving the pan over medium-high heat, add the thyme, garlic, red wine and balsamic vinegar to the Dutch oven until it is reduced by half, then add the beef stock and chopped vegetables and place seared chuck roast on top of the vegetables.
- The liquid should come about half-way up the sides of the roast.
- Remove pan from heat, place the lid on top and place in oven to cook for 3 hours until very tender.
- During the last half-hour the roast is in the oven, cook the polenta.
- Place water and salt over medium high heat and bring to a boil.
- Once the water is boiling, slowly whisk in the polenta, stirring constantly until it is fully mixed in.
- Turn heat to low and allow polenta to cook for 20-25 minutes.
- Remove from heat once polenta is cooked and stir in butter and cheese until both are fully incorporated.
- To serve, place polenta into the bottom of shallow bowls, place chuck roast and vegetables on top, add some of the cooking liquid and serve immediately.