Creating the perfect Italian Pot Roast (Stracotto) with Gorgonzola Polenta is straightforward when you follow these steps:

For the Italian Pot Roast

1. Prep the Ingredients: Gather all your ingredients and chop the vegetables.
2. Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Season the roast generously with salt and pepper. Brown the meat on all sides for about 5 minutes per side, then remove it and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for approximately 5-7 minutes until soft. Add the minced garlic and sauté for another minute.
4. Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom. Allow it to simmer for a minute.
5. Add Remaining Ingredients: Stir in the beef broth, tomato paste, dried thyme, rosemary, bay leaves, and the browned beef roast.
6. Slow Cook: Cover the pot and reduce the heat to low. Let it simmer for 3-4 hours, or until the meat is fork-tender.
7. Shred the Meat: Once cooked, remove the beef and shred it using two forks. Return it to the pot, mixing well with the sauce.

For the Gorgonzola Polenta

1. Boil Liquid: In a large saucepan, bring water or chicken broth to a boil.
2. Whisk in Cornmeal: Gradually whisk the cornmeal into the boiling liquid to avoid clumping.
3. Cook the Polenta: Reduce the heat to low and cook, stirring frequently, for 20-30 minutes until thickened.
4. Add Cheese and Butter: Once the polenta has cooked, stir in the Gorgonzola cheese and butter until melted and creamy. Season with salt to taste.