I love slow cooked meals. Pot roast is one of my favorites, and this adaption is to die for! The Chuck Roast melts with every bite and the Polenta gives a nice texture and background that is just right. Definitely a family pleaser or get-together main course.
Most folks think of a post roast filled with carrots, potatoes, and other veggies. This one allows you to add fresh veggies to your meal! I'd recommend a wilted kale and chard salad with this one.
Chuck Roast Recipe:
Make the Polenta as recommended on the package, slowly over a double boiler, or use two pots loosely fit together to simulate a double boiler. After cooking, add the butter immediately.
Promptly add the Polenta to the sheet pan and smooth into a single layer. Chill for 1 hour or more.
How to serve:
Cut the Polenta into squares, about 10 pieces. Place in a bowl, and add the Pot Roast on top, including about 2 spoonfuls of the juices. Garnish with fresh steamed peas or other veggie of your choice.