There’s a certain magic that happens when slow-simmered comfort meets rustic elegance. Imagine the rich aroma of red wine, garlic, and Italian seasoning filling your kitchen as tender beef braises to perfection. It’s the kind of meal that feels like a warm hug – hearty and soulful. When served with creamy polenta? Pure indulgence. This meal wraps you in warmth, with every bite rich in flavor and slow-cooked love. Follow the pot roast recipe below to bring this cozy classic to life.
Why We Love This Beef Pot Roast Recipe
What makes this beef pot roast so irresistible? It’s all about deep, rich flavor and melt-in-your-mouth tenderness. It’s slow-braised in a savory blend of red wine, garlic, herbs, and spices, making the beef juicy. And when paired with creamy polenta, every bite is bold enough to impress yet cozy enough for a weeknight dinner. It’s a timeless classic that never gets old.
Tools You’ll Need Before You Start
- 1 Large Dutch Oven
- 1 Small Sauce Pot
- 1 Large Sauce Pot
- 1 Small Mixing Bowl
- Whisk
How to Make Italian Pot Roast With Creamy Polenta
Making this delicious pot roast is easier than ever – especially with Omaha Steaks Fully Cooked Beef Pot Roast. Expertly prepared by master butchers and slow-cooked until fork-tender, this roast saves you hours in the kitchen.
1. Tender Beef, Bold Flavor
To get started, thaw your Omaha Steaks Fully Cooked Beef Pot Roast in the refrigerator. Chef’s Note: This mouthwatering beef pot roast will take 48 hours to thaw, so make sure you take that into account when planning your meal. Once thawed, pat roast dry with paper towels to remove any excess moisture. Allow it to come to room temperature on the counter while you prepare the rest.
While your roast comes to room temperature, preheat your oven to 400 degrees Fahrenheit. In a large Dutch oven, heat olive oil over medium-high. Add the onions, green bell peppers, garlic, and carrots, and sauté for three minutes until they start to soften. Stir in the Italian seasoning, salt, pepper, and tomato paste, and sauté for another 30 seconds.
Pour in Omaha Steaks 1917 Red Blend and cook for one minute, letting the wine reduce slightly. Add the beef stock and the pot roast jus, then bring the mixture to a boil. Carefully add the roast and cherry peppers to the Dutch oven, then cover with a lid and transfer to the oven. Allow it to cook for about one hour or until the roast is warmed and tender.
Once the roast is done, remove it from the braising liquid and set it on a plate. Pour the braising liquid into a small sauce pot and bring it to a boil. Mix cornstarch with a bit of the hot braising liquid in a small mixing bowl to form a slurry. Gradually whisk the slurry into the boiling liquid and cook for about two minutes, until thickened into a sauce-like consistency. Season with additional salt and pepper, and stir in freshly chopped parsley.
Return the pot roast to the Dutch oven and serve it with creamy polenta.
2. Whisk the Polenta to Perfection
Polenta is one of those comforting sides that elevates any hearty dish – especially a rich pot roast. Here’s how to make a smooth and creamy polenta.
Combine the chicken stock, water, kosher salt, white pepper, and garlic powder in a large sauce pot. Bring the mixture to a boil over medium-high heat. Once boiling, slowly whisk in the polenta to prevent clumping. Reduce the heat to low and cook for ten minutes. Then whisk in the half & half, cooking for an additional five minutes, stirring every couple of minutes.
Let’s check the texture – your polenta should be creamy. If it’s still a bit grainy, cook for another two to five minutes, whisking occasionally. Once it reaches the perfect consistency, whisk in the Parmesan cheese until fully melted and incorporated. Taste and season with extra salt if needed.
Serve hot alongside the Italian pot roast.
Italian Pot Roast With Creamy Polenta
Ingredients
Italian Pot Roast
- 2 2 lb. Omaha Steaks Fully Cooked Beef Pot Roast separate jus from roasts and set aside
- 2 medium green bell peppers, large diced
- 4 whole mild sweet cherry peppers
- 1 cup carrots, large diced
- 3 large garlic cloves, thinly sliced
- 3 cups beef stock
- 3/4 cup Omaha Steaks 1917 Red Blend
- 1 tablespoon Italian seasoning packet
- 3 tablespoons Italian flat-leaf parsley, coarse chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 teaspoon tomato paste
- 2 teaspoons corn starch
Creamy Polenta
- 2 cups chicken stock
- 1 cup water
- 1 cup polenta
- 1 cup half & half
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
Instructions
Italian Pot Roast
- Thaw roast in the refrigerator for 48 hours, or until completely thawed, then pat dry with paper towels before allowing it to come to room temperature.
- Preheat oven to 400 degrees Fahrenheit.
- In a large Dutch oven, add olive oil and bring to medium-high heat.
- Sauté onions, green bell peppers, garlic, and carrots for 3 minutes.
- Add powdered Italian seasoning, salt, pepper, and tomato paste and sauté for 30 seconds.
- Add red wine and cook for another minute.
- Add beef stock and pot roast jus to Dutch oven and bring to a boil.
- Place roast and cherry peppers in Dutch oven, cover with lid, and bake in oven for about 1 hour until roast is warmed through.
- Remove roast from braising liquid and place on plate.
- Pour braising liquid into a small sauce pot and bring to a boil.
- Add corn starch to a small mixing bowl and pour about 1 cup of hot braising liquid into bowl; whisk until all clumps are gone.
- Pour thickened liquid into Dutch oven and cook for about 2 minutes; whisk continuously until thickened to sauce-like consistency.
- Season braising liquid with more salt and pepper as needed, then stir in chopped parsley.
- Place pot roast back in Dutch oven and serve with creamy polenta.
Creamy Polenta
- In a large sauce pot, bring chicken stock, water, and all dry seasonings to a boil over medium-high heat.
- Slowly whisk in polenta, reduce to low heat, and cook for 10 minutes, stirring every 2 minutes.
- Then whisk in half & half and cook for an additional 5 minutes, whisking every 2 minutes; polenta should be tender and creamy (if it isn’t, cook for another 2-5 minutes until it is).
- Whisk in Parmesan cheese until fully incorporated and season to taste as needed with additional salt; serve hot with pot roast.
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