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Slow-Braised Beef Roast in Red Wine with Silky Parmesan Polenta

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This slow-braised beef roast is cooked low and gentle in a rich red wine sauce until it becomes unbelievably tender and full of depth. As it braises, the wine, broth, garlic, and herbs transform into a velvety, savory sauce that pairs perfectly with creamy, buttery parmesan polenta. It’s a warm, comforting dish with elegant, restaurant-worthy flavor — ideal for Sunday dinners, holidays, or any time you want a cozy, melt-in-your-mouth meal.

Ingredients

Scale
  • Ingredients:
  • For the beef roast:
  • 3 to 4 pounds beef chuck roast
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • For the creamy polenta:
  • 4 cups water
  • 1 cup yellow cornmeal (polenta)
  • 1 teaspoon salt
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
  • ½ cup heavy cream or milk

Instructions

  • Preheat the oven to 325°F (160°C).
  • Season the beef roast generously with salt and pepper.
  • In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
  • Add the sliced onion and cook until softened, then stir in the garlic and cook for another minute.
  • Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the roast to the pot, cover, and place in the oven.
  • Braise for 3 to 3½ hours, or until the meat is fork-tender.
  • Remove the roast from the oven and discard the bay leaves. Let the meat rest before slicing or shredding.
  • For the polenta, bring water to a boil in a saucepan. Stir in salt and slowly whisk in the cornmeal.
  • Reduce heat to low and cook, stirring often, until thick and creamy, about 25–30 minutes.
  • Stir in the butter, Parmesan cheese, and cream until smooth and rich.
  • Serve the beef roast over the creamy polenta with pan juices spooned over the top.

Notes

  • Sear the beef thoroughly before braising — this golden crust is essential for deep flavor.

  • Choose a full-bodied dry red wine (Cabernet, Chianti, Syrah) for the best richness.

  • Keep your braising pot tightly covered — steam and moisture are key to tenderness.

  • Braising works best at low temperature for several hours; don’t rush it.

  • For extra silky polenta, whisk constantly toward the end and finish with butter and grated parmesan.

  • If the sauce needs thickening, reduce uncovered on the stovetop for a few minutes.

  • This dish tastes even better the next day — the flavors deepen beautifully overnight.

Find it online: https://claradelish.com/slow-braised-beef-roast-in-red-wine-with-silky-parmesan-polenta/