Ingredients
Scale
- For the Roast
- 3pounds beef chuck roast
- 3 tablespoonsolive oil
- Salt and black pepper
- 1onion, chopped
- 2carrots, chopped
- 1celery stalk, chopped
- 3garlic cloves, minced
- 2 cupscrushed tomatoes
- 2 cupsbeef broth
- 1 teaspoonItalian seasoning
- 1 teaspoondried rosemary (or1sprig fresh)
- 1bay leaf
- For the Polenta
- 3 cupschicken broth or water
- 1 cupmilk
- ¾ cuppolenta or coarse cornmeal
- 2 tablespoonsbutter
- ½ cupshredded cheese (Parmesan, feta, or your favorite)
- Salt and black pepper
Instructions
- 1. Brown the Beef
- Preheat oven to 350°F (175°C).
- Pat the beef dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Brown the beef on both sides for about 4 minutes per side, then set it aside on a plate.
- 2. Cook the Vegetables
- In the same pot, add 1 tablespoon olive oil, then toss in the onion, carrot, celery, and garlic.
- Cook for 5 minutes, stirring occasionally, until softened.
- 3. Add the Sauce and Braise
- Pour in the crushed tomatoes, beef broth, Italian seasoning, rosemary, and bay leaf.
- Stir to combine and scrape up any bits stuck to the bottom.
- Add the browned beef back to the pot.
- Cover the pot with a lid (or foil) and bake in the oven for 2½ hours, or until the meat is very tender and pulls apart easily.
- 4. Make the Polenta
- About 30 minutes before the beef is done, bring chicken broth and milk to a boil in a saucepan.
- Slowly whisk in the polenta and reduce heat to low.
- Cook for 10–15 minutes, stirring often, until thick and creamy.
- Add butter, cheese, salt, and pepper to taste.
- 5. Serve and Enjoy
- Shred or slice the beef and spoon the rich tomato sauce over it.
- Serve on top of the warm, creamy polenta.
- Sprinkle with a little extra cheese or fresh herbs if you like.