Follow these easy steps to prepare the incredible Italian Pot Roast (Stracotto) with Gorgonzola Polenta:

For the Italian Pot Roast (Stracotto):

1. Sear the Meat: In a large pot, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper and sear it on all sides until browned. Remove from the pot and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. Add Liquid: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
4. Combine Ingredients: Return the seared roast to the pot. Add the rosemary, thyme, and bay leaves.
5. Simmer: Bring the liquid to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Cook for about 3 hours, or until the meat is tender and easily pulls apart with a fork.

For the Gorgonzola Polenta:

6. Boil Liquid: In a medium saucepan, bring the water or chicken broth to a boil. Add salt to taste.
7. Whisk in Cornmeal: Gradually whisk in the polenta, ensuring there are no lumps.
8. Cook Polenta: Reduce heat to low and cook the polenta, stirring frequently until thickened (about 30 minutes). If it becomes too thick, add more liquid as needed.
9. Add the Cheese and Butter: Remove from heat and stir in the Gorgonzola cheese and butter until melted and creamy. Adjust seasoning with salt and pepper.