Braised Beef Pot Roast with Creamy Polenta and Carrots

Tender beef chuck roast slow-simmered in a savory rosemary-thyme broth with sweet baby carrots, served over velvety parmesan polenta.

• Prep: 20 min
• Cook: 2 hr 15 min
• Total: 2 hr 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• comfort food
• rich
• savory
• special occasion

Ingredients

• 2 pound beef chuck roast (boneless, cut into 4 equal portions)
• 1.5 teaspoon salt
• 1 teaspoon black pepper (freshly ground)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 4 clove garlic (smashed)
• 2 tablespoon tomato paste
• 2 cup gluten-free beef broth
• 2 piece fresh rosemary (whole sprigs)
• 1 pound carrot (peeled, cut into 2-inch chunks)
• 1 cup dry polenta (gluten-free dry coarse cornmeal)
• 3 cup water
• 2 tablespoon unsalted butter
• 0.5 cup parmesan cheese (grated)

Instructions

1. Season beef chuck roast pieces all over with 1 teaspoon of the salt and the black pepper.
2. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear beef for 4 minutes per side until a deep brown crust forms. Remove beef to a plate.
3. Add yellow onion and garlic to the Dutch oven, cooking 3 minutes. Stir in tomato paste for 1 minute, then pour in gluten-free beef broth, scraping up all browned bits from the bottom.
4. Return beef and any resting juices to the pot, add fresh rosemary sprigs, and bring to a simmer. Cover tightly with the lid, reduce heat to low, and braise for 1 hour 30 minutes.
5. Add carrot chunks to the pot, cover again, and continue simmering for 35 to 40 minutes longer until both beef and carrots are completely fork-tender and meat pulls apart easily.
6. In a medium saucepan, bring 3 cups water and remaining 1/2 teaspoon salt to a boil. Slowly whisk in dry polenta, reduce heat to low, and cook stirring frequently for 15 minutes until thick and smooth. Stir in unsalted butter and grated parmesan cheese.
7. Spoon warm creamy polenta into shallow bowls, top with braised beef and tender carrots, and ladle rich braising jus over everything.

Nutrition (per serving)

• Calories: 580
• Protein: 46 g
• Carbohydrates: 38 g
• Fat: 27 g
• Fiber: 4.5 g
• Sodium: 880 mg
• Saturated Fat: 11.5 g
• Sugar: 6 g
• Cholesterol: 140 mg