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Italian Pot Roast (Stracotto) And Gorgonzola Polenta

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 (4-pound) chuck roast
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 stalks of celery, finely chopped
  • 4 ounces pancetta, diced
  • 12 cloves of garlic (2 chopped, 10 sliced), divided
  • 2 cups dry red wine
  • 1 cups beef broth
  • 1 can (28-ounce) crushed tomatoes
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons Italian seasoning
  • 2 large bay leaves
  • 1 cup Instant polenta
  • 2 cups water
  • 1 cup whipping cream
  • 1 cup crumbled Gorgonzola cheese

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