Braised Grass-Fed Round Roast & Goat Cheese Polenta

Simple and incredibly satisfying, there’s nothing like pot roast to warm up your home (and your stomach) on a chilly day.

Wine Pairings:
Sardinian Cannonau or Barbera d’Alba

Ingredients Serves: 6

  • 2lb Grass Fed Beef Eye of Round Roast
  • ½ bottle of Red Wine
  • ½ cup Carrot, cubed
  • 1 cup Onion, cubed
  • 1/2 cup Celery, cubed
  • 8 cups Beef Stock
  • 6 cups Chicken Stock
  • 2 cups Polenta
  • ½ cup Goat Cream Cheese or Chevre
  • Parmesan Cheese for garnish
  • Salt & Pepper to taste
  • Oil
  • Optional: 1/8oz Fresh White Truffles

Instructions

Start the Pot Roast:

1
Set your oven temperature to 350˚F.

2

Rub the roast with salt & pepper. Sear each side in an oiled Dutch oven or large pot until it develops a brown crust.

Remove the roast from the pot & drain some of the excess fat and oil out so that only a thin layer remains.

3

Add the vegetables to the pot and sauté them, stirring occasionally, until they’re lightly browned.

4

Pour in the red wine and bring it to a simmer.

5

Simmer until the wine has reduced by half, then put the roast back in the pot and add the beef stock.

6

Put the lid on the pot and move it to the oven. Braise until tender (approximately 1 ½ hours).


Cook the Polenta:

1
While the roast is braising, bring the chicken stock to a boil. Rain the polenta into the pot while stirring.

2

Reduce the heat to medium low. Cook, while stirring, until the polenta has cooked (about five minutes). Reduce the heat to low and stir in the cheese along with salt & pepper to taste.


Serving:

1
Before serving, slice the cooked roast and put the slices in a frying pan with some of the braising liquid. Bring the liquid to a simmer and reduce it down until it’s thick enough to glaze the meat. Turn the meat in the glaze so it’s coated.

2

Put servings of polenta, roast, and the reduced sauce on each plate. Grate parmesan cheese and (if desired) fresh white truffles. Serve.