Rosemary Beef Roast Over Cheesy Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN POT ROAST (STRACOTTO) AND OVEN-BAKED GORGONZOLA POLENTA



Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta image

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta is the ultimate Italian comfort food combination your family and friends will love! Slowly braised beef in a red wine-infused sauce and an easy, hands-off polenta combine to create a dish for perfect stress-free entertaining or Sunday family dinner!

Provided by By: Carol | From A Chef's Kitchen

Categories     Beef

Time 3h

Number Of Ingredients 21

4 tablespoons olive oil (divided)
1 (4-pound) chuck roast (tied)
Salt and freshly ground black pepper
1 large onion (finely chopped)
2 large carrots (finely chopped)
2 stalks celery (finely chopped)
4 ounces pancetta (diced)
12 cloves garlic (2 chopped, 10 sliced, divided)
2 cups dry red wine
1 can (14.5-ounce) beef broth (with enough water added to make 2 cups)
1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand)
1 tablespoon chopped fresh rosemary
2 teaspoons Italian seasoning
2 large bay leaves
Cooking spray
3 cups chicken broth (or water)
1 1/2 cup half-and-half
1 cup polenta (coarse ground)
Salt and freshly ground black pepper (to taste)
1 cup crumbled Gorgonzola cheese
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees. Season the chuck roast liberally with salt and black pepper.
  • Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate, pour off and discard browning fat.
  • Refresh oil with remaining 2 tablespoons oil. Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender.
  • Add chopped garlic and cook briefly 10-15 seconds or until fragrant.
  • Add the wine and bring to a boil. Boil 1-2 minutes.
  • Add the beef back to the pot along with any accumulated juices.
  • Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.
  • Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. (You want to minimize evaporation as much as possible.)
  • Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.
  • Place on a serving platter and slice or shred as desired.
  • Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
  • Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.
  • Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter and stir again. Return to the oven for another 10-15 minutes.
  • Serve polenta with pot roast.

Nutrition Facts : ServingSize 1, Calories 588 kcal, Carbohydrate 26 g, Protein 31 g, Fat 36 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 750 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 20 g

ROSEMARY BEEF ROAST OVER CHEESY POLENTA



Rosemary Beef Roast over Cheesy Polenta image

I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup minced fresh rosemary
3 garlic cloves, minced
3 teaspoons salt, divided
1 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
1 tablespoon canola oil
1 cup beef broth
2 cups water
2 cups 2% milk
1 cup cornmeal
1/2 cup shredded Parmesan cheese
3 tablespoons butter, cubed
Optional: Additional rosemary and Parmesan cheese

Steps:

  • Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.

TUSCAN BEEF STEW WITH POLENTA



Tuscan Beef Stew with Polenta image

Provided by Food Network

Time 2h22m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
Salt and freshly ground black pepper
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup instant polenta

Steps:

  • For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
  • Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
  • Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
  • For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
  • In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
  • When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
  • Turn the polenta out of the bowl, slice, and serve alongside the stew.

ROSEMARY POLENTA



Rosemary Polenta image

Provided by Ina Garten

Categories     main-dish

Time 16m

Yield 12 to 18 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying

Steps:

  • Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
  • Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

SLOW-COOKER BEEF AND POLENTA



Slow-Cooker Beef and Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds beef chuck roast, trimmed and cut into 8 pieces
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
5 cloves garlic
1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
1 14-ounce can cherry tomatoes
3/4 cup low-sodium beef broth
1 cup quick-cooking polenta
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
  • Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
  • Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams

ROSEMARY BEEF ROAST OVER CHEESY POLENTA



Rosemary Beef Roast over Cheesy Polenta image

I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup minced fresh rosemary
3 garlic cloves, minced
3 teaspoons salt, divided
1 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
1 tablespoon canola oil
1 cup beef broth
2 cups water
2 cups 2% milk
1 cup cornmeal
1/2 cup shredded Parmesan cheese
3 tablespoons butter, cubed
Optional: Additional rosemary and Parmesan cheese

Steps:

  • Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low 7-9 hours or until meat is tender., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta thickens and pulls away cleanly from side of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.

STIR-FRIED BEEF WITH GARLIC AND ROSEMARY



Stir-Fried Beef with Garlic and Rosemary image

Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 9

Coarse salt
1 pound skirt or sirloin steak, thinly sliced across the grain
2 tablespoons olive oil, plus 1 teaspoon for polenta
1 head broccoli, cut into florets, stems peeled and sliced (3 cups total)
4 cloves garlic, thinly sliced
2 sprigs rosemary
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
1 tube (18 ounces) prepared polenta, cut into 1/2-inch slices

Steps:

  • Heat broiler. Brush a rimmed baking sheet with oil and arrange slices in a single layer; brush 1 teaspoon oil over tops. Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.
  • Meanwhile, season steak with salt. In a large skillet, heat oil over high and swirl to coat. In batches, cook steak, undisturbed, until brown on one side, 2 minutes (do not crowd pan). Flip and cook until cooked just cooked through, 1 minute. Transfer to a plate.
  • Add broccoli and 1/3 cup water to skillet and cook until broccoli is bright green and water almost evaporates, about 2 minutes. Add garlic and rosemary and cook, stirring, until fragrant, 15 seconds. Add vinegar and bring to a boil. Remove from heat, return steak to skillet and toss to coat. Add butter and swirl until melted. Season with salt. Serve over polenta slices.

ROSEMARY POT ROAST



Rosemary Pot Roast image

Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 2 servings.

Number Of Ingredients 13

1 boneless beef chuck steak (3/4 inch thick and 3/4 pound)
1 to 2 teaspoons canola oil
1/4 cup beef broth
1/4 cup tomato sauce
1/4 cup dry red wine or additional beef broth
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.

Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

ROSEMARY-GARLIC ROAST BEEF



Rosemary-Garlic Roast Beef image

This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4-1/2 teaspoons olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices

Steps:

  • Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.

More about "rosemary beef roast over cheesy polenta recipes"

BEEF RAGU RECIPE - SPOON FORK BACON
beef-ragu-recipe-spoon-fork-bacon image
Dec 6, 2020 cheesy polenta 8 cups water 2 cups dry polenta 5 tbsp unsalted butter 1½ cups shredded gruyere salt and pepper to taste garnish 1/2 cup …
From spoonforkbacon.com
Ratings 27
Category Dinner, Main Course
Cuisine Italian
Total Time 4 hrs 42 mins
  • Season chuck roast all over with salt and pepper. Pour 1 tablespoon oil in a large, Dutch oven over medium-high heat.
  • Pour water into a saucepan and place over medium-high heat. Season with salt and pepper. Bring water to a boil and whisk in the polenta in a slow and steady stream until fully combined.
  • Pour polenta into bowls and top with beef ragu. Top each bowl with more grated Parmesan and fresh basil leaves (optional). Serve.


ITALIAN-STYLE BEEF WITH POLENTA RECIPE | MYRECIPES
italian-style-beef-with-polenta-recipe-myrecipes image
Remove beef; drain. Wipe pan; coat with cooking spray. Add onion, pepper, 1/8 teaspoon salt, and garlic; sauté for 4 minutes, stirring frequently. Add beef and sauce; simmer 8 minutes. Divide polenta evenly among 4 shallow bowls. Top …
From myrecipes.com


ITALIAN-STYLE BEEF RAGU WITH CHEESY POLENTA - GREATIST
Oct 15, 2021 Return meat to the pan and add rosemary, oregano, red pepper, 1/8 teaspoon salt; cook for 4 minutes, stirring frequently. Add tomatoes, simmer on low heat to meld flavors, …
From greatist.com
Author Amy Machnak


ROSEMARY AND GARLIC ROAST BEEF - OLIVIA'S CUISINE
Dec 2, 2015 Reserve. In a cast iron skillet, over medium heat, heat the vegetable oil and, once smoking hot, sear all sides of the meat, about 5-8 minutes. Remove skillet from heat. Brush …
From oliviascuisine.com


14 CHUCK ROAST RECIPES FOR EVERY OCCASION - NEWS.YAHOO.COM
Jan 19, 2023 Beef chuck cooks low and slow with fresh vegetables, garlic, beef broth, and of course, this lovely red wine until cooked to fork tender perfection. Tapioca works as a …
From news.yahoo.com


CROCKPOT BRAISED BEEF RAGU WITH POLENTA RECIPE - PINCH OF YUM
Jan 7, 2015 Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir. For the …
From pinchofyum.com


BEEF WITH CREAMY CHEESE POLENTA RECIPE | ARMSTRONG CHEESE
Directions. For the shredded beef: in a large pot, heat the olive oil over medium-high heat. Add the beef and bacon and sauté for 5 minutes, or until the meat is browned on all sides. Add the …
From armstrongcheese.ca


ITALIAN BRAISED BEEF RAGU WITH PARMESAN POLENTA - MODERN HONEY
Feb 25, 2021 Sear on both sides for about 2-3 minutes. Place the beef roast into the slow cooker or crockpot. Generously season with salt and pepper. Finely chop the onion, carrot, …
From modernhoney.com


CRANBERRY CIDER BRAISED BEEF STEW WITH ROSEMARY POLENTA.
Nov 6, 2019 1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker. 2. To the slow cooker, …
From halfbakedharvest.com


BEEF IN BRUNELLO RECIPE WITH POLENTA FROM RACHAEL RAY | RECIPE ...
Dec 22, 2020 Remove the meat from the marinade, reserving it, and pat meat dry. Heat a large Dutch oven over medium-high heat and add olive oil, melt in butter, add the beef and brown …
From rachaelrayshow.com


CHILE-SPICED SHREDDED BEEF WITH CHEESY POLENTA
Add onion and garlic to the pan and reduce the heat to medium. Cook, stirring frequently, until the onion begins to soften, about 2 minutes. Add tomatoes, broth and any spice mixture …
From eatingwell.com


ROSEMARY BEEF ROAST OVER CHEESY POLENTA | RECIPE IN …
Jun 14, 2022 - This rosemary beef roast is true comfort food. Pairing it with polenta switches things up. Jun 14, 2022 - This rosemary beef roast is true comfort food. Pairing it with …
From pinterest.com


Related Search