Italian Pot Roast with Gorgonzola Polenta – Pinch Me Dining

Ingredients

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup red wine
• 1 cup beef broth
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 2 bay leaves
• For the Gorgonzola Polenta:
• 4 cups water
• 1 cup polenta (coarse cornmeal)
• Salt, to taste
• 4 oz gorgonzola cheese, crumbled
• 2 tbsp butter
• 1/4 cup heavy cream