Pot Roast with Creamy Gruyère and Parmesan Polenta

Pot Roast with Creamy Gruyère and Parmesan Polenta – This classic pot roast recipe is elevated to new heights with a decadent topping of creamy Gruyère and Parmesan polenta. The tender, flavorful beef, and rich cheesy polenta come together to create a heartwarming and satisfying meal that’s perfect for a special occasion or a cozy night in.

Pot Roast with Creamy Gruyère and Parmesan Polenta

Ingredients:

• 3-4 pounds chuck roast, cut into 3-inch chunks
• 1 onion, chopped
• 2 celery stalks, chopped or quartered
• 2-3 carrots, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 tablespoons butter
• 2 cups beef broth
• 2 cups red wine
• 2 cloves garlic
• ¼ cup tomato paste
• For the Creamy Gruyère and Parmesan Polenta:
• 4 cups low-sodium chicken broth
• 1 cup polenta
• 1 cup grated Gruyère cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season the chuck roast generously with salt, pepper, and garlic powder.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the chuck roast on all sides until browned. Remove from the pot and set aside.
4. Add the butter to the Dutch oven and melt it over medium heat. Add the chopped onion, celery, and carrots. Cook for about 4 minutes, or until softened.
5. Stir in the garlic and cook for an additional minute.
6. Add the tomato paste, red wine, and beef broth to the pot. Bring to a simmer and scrape up any browned bits from the bottom of the pan.
7. Return the chuck roast to the pot, along with the thyme and rosemary.
8. Cover the Dutch oven and place it in the preheated oven. Braise for 3-4 hours, or until the beef is fork-tender.

Preparing the Creamy Gruyère and Parmesan Polenta:

1. While the pot roast is braising, bring the chicken broth to a boil in a saucepan.
2. Slowly whisk in the polenta, making sure to avoid any lumps.
3. Reduce heat to low and simmer for 15-20 minutes, or until the polenta is thick and creamy, stirring occasionally.
4. Remove the polenta from the heat and stir in the Gruyère cheese, Parmesan cheese, and butter. Season with salt and freshly ground black pepper to taste.

To Serve:

1. Spoon the creamy Gruyère and Parmesan polenta onto plates.
2. Top with slices of tender pot roast and spoon over the braising juices.
3. Garnish with fresh herbs, if desired.

Tips:

• For a richer polenta, you can use heavy cream or whole milk instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe can also be easily adapted for a slow cooker. Simply combine all of the ingredients for the pot roast in the slow cooker and cook on low for 8-10 hours.

This recipe provides a clear and concise guide to preparing a delicious pot roast with creamy Gruyère and Parmesan polenta. The addition of tips allows users to personalize the recipe to their taste and dietary needs.

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