Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 4 large chunks
  • 2 medium yellow onions, finely diced
  • 3 large carrots, finely diced
  • 3 celery stalks, finely diced
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1/4 cup tomato paste
  • 1 cup dry red wine
  • 28 oz crushed San Marzano tomatoes
  • 1/2 cup beef bone broth
  • 1.5 cups coarse ground yellow cornmeal
  • 3 cups whole milk
  • 3 cups water
  • 4 tbsp unsalted butter
  • 1/2 cup Parmigiano Reggiano
  • kosher salt
  • pepper
  • 1 tbsp balsamic vinegar
  • red pepper flakes

Instructions:

  1. Sear the beef. Season the beef chunks with kosher salt and pepper, then brown them in a hot skillet until a dark crust forms.
  2. Sauté the aromatics. Remove the beef and add the onions, carrots, and celery to the skillet, cooking until the onions turn translucent.
  3. Toast the paste. Stir in the tomato paste and garlic, cooking for 2 minutes until the paste turns deep red.
  4. Deglaze the pan. Pour in the red wine, scraping the bottom of the pan until all browned bits are dissolved.
  5. Transfer to slow cooker. Place the beef, the skillet contents, crushed tomatoes, bone broth, rosemary, thyme, and bay leaves into the slow cooker.
  6. Slow cook. Cover and cook on Low for 8 hours until the beef is fork tender.
  7. Shred the meat. Remove the beef, discard the herb sprigs and bay leaves, and shred the meat with two forks before returning it to the sauce.
  8. Final seasoning. Stir in the balsamic vinegar and red pepper flakes.
  9. Boil polenta liquid. In a large pot, bring the milk, water, and a pinch of salt to a boil.
  10. Whisk and simmer. Slowly pour in the cornmeal while whisking constantly. Lower the heat and cook for 30 minutes, stirring often, until the polenta is thick and creamy. Stir in butter and cheese at the end.