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.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Large Dutch Oven<\/li>\n
- 1 Small Sauce Pot<\/li>\n
- 1 Large Sauce Pot<\/li>\n
- 1 Small Mixing Bowl<\/li>\n
- Whisk<\/li>\n<\/ul>\n
How to Make Italian Pot Roast With Creamy Polenta <\/strong><\/h2>\nMaking this delicious pot roast is easier than ever \u2013 especially with Omaha Steaks Fully Cooked Beef Pot Roast<\/a>. Expertly prepared by master butchers and slow-cooked until fork-tender, this roast saves you hours in the kitchen.<\/p>\n1. Tender Beef, Bold Flavor <\/strong><\/h3>\nTo get started, thaw your Omaha Steaks Fully Cooked Beef Pot Roast<\/a> 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.<\/p>\nWhile 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 saut\u00e9 for three minutes until they start to soften. Stir in the Italian seasoning, salt, pepper, and tomato paste, and saut\u00e9 for another 30 seconds.<\/p>\n
Pour in Omaha Steaks 1917 Red Blend<\/a> 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.<\/p>\nOnce 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.<\/p>\n
Return the pot roast to the Dutch oven and serve it with creamy polenta.<\/p>\n
2. Whisk the Polenta to Perfection <\/strong><\/h3>\nPolenta 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Serve hot alongside the Italian pot roast.<\/p>\n
\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/2bb09f33-d8ee-4469-bf93-3be4b5155a8f\/mt_rt_042c?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Fully Cooked Beef Pot Roast 1 Piece 2 lbs<\/div>\t\t\t\u00a0\u00a0\t\t\t#1163WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$42.99\u00a0|\u00a0<\/span>save 52% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>
How to Make Italian Pot Roast With Creamy Polenta <\/strong><\/h2>\nMaking this delicious pot roast is easier than ever \u2013 especially with Omaha Steaks Fully Cooked Beef Pot Roast<\/a>. Expertly prepared by master butchers and slow-cooked until fork-tender, this roast saves you hours in the kitchen.<\/p>\n1. Tender Beef, Bold Flavor <\/strong><\/h3>\nTo get started, thaw your Omaha Steaks Fully Cooked Beef Pot Roast<\/a> 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.<\/p>\nWhile 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 saut\u00e9 for three minutes until they start to soften. Stir in the Italian seasoning, salt, pepper, and tomato paste, and saut\u00e9 for another 30 seconds.<\/p>\n
Pour in Omaha Steaks 1917 Red Blend<\/a> 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.<\/p>\nOnce 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.<\/p>\n
Return the pot roast to the Dutch oven and serve it with creamy polenta.<\/p>\n
2. Whisk the Polenta to Perfection <\/strong><\/h3>\nPolenta 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Serve hot alongside the Italian pot roast.<\/p>\n
\t<\/div>\tOmaha Steaks Fully Cooked Beef Pot Roast 1 Piece 2 lbs<\/div>\t\t\t\u00a0\u00a0\t\t\t#1163WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$42.99\u00a0|\u00a0<\/span>save 52% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>
1. Tender Beef, Bold Flavor <\/strong><\/h3>\nTo get started, thaw your Omaha Steaks Fully Cooked Beef Pot Roast<\/a> 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.<\/p>\nWhile 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 saut\u00e9 for three minutes until they start to soften. Stir in the Italian seasoning, salt, pepper, and tomato paste, and saut\u00e9 for another 30 seconds.<\/p>\n
Pour in Omaha Steaks 1917 Red Blend<\/a> 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.<\/p>\nOnce 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.<\/p>\n
Return the pot roast to the Dutch oven and serve it with creamy polenta.<\/p>\n
2. Whisk the Polenta to Perfection <\/strong><\/h3>\nPolenta 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Serve hot alongside the Italian pot roast.<\/p>\n
\t<\/div>\tOmaha Steaks Fully Cooked Beef Pot Roast 1 Piece 2 lbs<\/div>\t\t\t\u00a0\u00a0\t\t\t#1163WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$42.99\u00a0|\u00a0<\/span>save 52% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>
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 saut\u00e9 for three minutes until they start to soften. Stir in the Italian seasoning, salt, pepper, and tomato paste, and saut\u00e9 for another 30 seconds.<\/p>\n
Pour in Omaha Steaks 1917 Red Blend<\/a> 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.<\/p>\n 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.<\/p>\n Return the pot roast to the Dutch oven and serve it with creamy polenta.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n Serve hot alongside the Italian pot roast.<\/p>\n2. Whisk the Polenta to Perfection <\/strong><\/h3>\n
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