Zinfandel Wine Beef Roast over Polenta

Prep Time: 15 mins | Cook Time: 10 hours | Course: Dinner | Serves: 8 

Beef roast marinates in zinfandel and veggies in a crock pot; slice and plate over polenta. Mix up to half a cup of flour in water to make a thin paste if you want a more gravy-like consistency; whisk in the last hour of cooking time. Inspired by Faith Middleton of Food Schmooze https://foodschmooze.org/recipe/lidias-insanely-delicious-italian-beef-roasted-barolo-wine/ 

5 lb boneless beef bottom or chuck roast

1 Tbsp olive oil

Salt and pepper, to taste

2 onions, diced

2 carrots, diced

4 stalks celery, diced

8 oz cremini mushrooms, sliced

7 cloves garlic, minced

2 sprigs fresh rosemary

6 fresh sage leaves, chopped

¼ tsp ground cloves

1 cup dried porcini or mixed dried mushrooms, roughly chopped

1 bottle zinfandel wine

1 quart beef broth

Polenta:

5 cups water 

1 cup cornmeal 

2 cloves garlic, minced 

2 teaspoons kosher salt 

3 Tablespoons butter

3 Tablespoons sour cream

Spread olive oil on the bottom of the crock pot. Salt and pepper the roast and place in the crock pot. Top with onions, carrots, celery, mushrooms, garlic, rosemary, sage, cloves, dried mushrooms, zinfandel, and beef broth. Turn the crock on low and cook for 10 hours. Make polenta the last half hour of cooking.  

Bring water to a boil in a large pan over medium-high heat. Add cornmeal in a steady stream with one hand while whisking with the other hand to keep cornmeal from clumping. Stir in the garlic and salt, and continue cooking for 2-3 minutes or until thickened. Turn off the heat and stir in the butter and sour cream. Cover with a lid to keep warm until ready to serve.