Italian-Style Pot Roast with Creamy Polenta and Rich Tomato Mushroom Sauce

1.Preheat your oven to 325°F (160°C).

2.In a large Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

3.In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the beef broth, diced tomatoes, tomato paste, oregano, basil, and red pepper flakes to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.

5.Return the seared roast to the pot, along with the sliced mushrooms, chopped carrots, and celery. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.

6.While the pot roast is cooking, prepare the creamy polenta. In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.

7.Reduce the heat to low and continue to cook the polenta, stirring frequently, until it thickens and pulls away from the sides of the pan, about 20-25 minutes. Stir in the grated Parmesan cheese and heavy cream, and season with salt to taste.

8.Once the pot roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing or shredding.

9.Serve the tender pot roast over a generous scoop of creamy polenta, spooning the rich tomato and mushroom sauce over the top. Garnish with fresh basil before serving.