Stracotto Italian Pot Roast Pressure Cooker Recipes

ITALIAN POT ROAST (STRACOTTO) AND OVEN-BAKED GORGONZOLA POLENTA

Steps:

• Preheat oven to 350 degrees. Season the chuck roast liberally with salt and black pepper.
• 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.
• 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.
• Add chopped garlic and cook briefly 10-15 seconds or until fragrant.
• Add the wine and bring to a boil. Boil 1-2 minutes.
• Add the beef back to the pot along with any accumulated juices.
• Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.
• 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.)
• Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.
• Place on a serving platter and slice or shred as desired.
• Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
• Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.
• 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.
• Serve polenta with pot roast.

STRACOTTO-ITALIAN POT ROAST (PRESSURE COOKER)

Steps:

• 1. In a 6-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat. Add the roast and brown on all sides, about 4 minutes. Transfer to a plate and season with salt and pepper.
• 2. Pour off fat in pressure cooker. Add remaining oil and heat over medium heat. Add onion, carrots, celery and garlic. Saute about 2 minutes, stirring. Add wine and bring to a boil, scraping up browned bits with a wooden spoon. Add tomatoes and their juices.
• 3. Return meat to pan along with any juices that have collected. Lock lid in place. Bring to pressure over high heat.
• 4. Adjust heat to maintain the pressure. Cook for 1 1/4 hours.
• 5. Remove from heat and quick-release the pressure. Open lid. Place meat on platter and let rest 10 minutes.
• 6. Skim any fat from the surface of the sauce. Slice meat and serve with sauce.