Name: Italian Pot Roast with Parmesan Risotto Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 3–4 pound boneless beef chuck roast; 2 tablespoon olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 cup beef broth; 1 cup dry red wine (such as Chianti or Merlot); 2 tablespoon tomato paste; 1 tablespoon dried oregano; 1 tablespoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoon olive oil; 1 shallot, finely chopped; 1 1/2 cup Arborio rice; 6 cup hot chicken broth, divided; 1/2 cup dry white wine (such as Pinot Grigio); 1 cup grated Parmesan cheese; 2 tablespoon butter; Salt and pepper to taste

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Introduction

Discover the comforting flavors of a classic Italian pot roast paired with creamy Parmesan risotto. This hearty dinner brings tender, slow-braised beef and rich, cheesy risotto together for a meal that’s perfect for any special occasion or cozy night in.

A white plate holds a dish with three layers: the bottom layer is creamy light yellow risotto with a soft and smooth texture; on top is a thick layer of rich, dark brown braised beef covered in a shiny sauce; partly covering the beef is a dollop of pale yellow butter melting slowly. Small green herb pieces sprinkle over the butter and meat. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 pound boneless beef chuck roast
2 tablespoons olive oil (divided)
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 cup beef broth
1 cup dry red wine (such as Chianti or Merlot)
2 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 shallot, finely chopped
1 1/2 cups Arborio rice
6 cups hot chicken broth, divided
1/2 cup dry white wine (such as Pinot Grigio)
1 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 325°F. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck roast on all sides until a caramelized crust forms, about 2-3 minutes per side. Remove the roast and set aside.
Step 2: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and lightly colored. Stir in the minced garlic and cook for an additional minute.
Step 3: Pour in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Stir gently to combine. Return the roast to the pot, ensuring it is submerged in the liquid. Cover with a tight-fitting lid and transfer to the oven.
Step 4: Braise the roast for 3-4 hours until the meat is fork-tender and falling apart.
Step 5: While the roast cooks, prepare the risotto. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallot and sauté until translucent, about 2-3 minutes.
Step 6: Stir in the Arborio rice and toast for 1-2 minutes until edges become translucent. Pour in the white wine and stir constantly until fully absorbed.
Step 7: Add hot chicken broth one cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next, until the rice is tender yet slightly firm.
Step 8: Stir in Parmesan cheese and butter. Season with salt and pepper to taste. Serve alongside the pot roast for a perfect Italian meal.

Tips & Variations

For extra depth, add a splash of balsamic vinegar to the braising liquid before cooking.
Try substituting beef broth with vegetable broth for a lighter risotto.
Use fresh herbs like thyme or rosemary instead of dried oregano and basil for a fresher taste.
Stir in sautéed mushrooms or peas into the risotto for added texture and flavor.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to the risotto to restore creaminess.

How to Serve

The image shows a close-up of a large piece of dark brown braised beef placed on a bed of creamy, light beige risotto with a soft, thick texture. Surrounding the beef is a rich, deep red tomato-based sauce that looks thick and smooth. On top of the beef, there is a small dollop of white creamy sauce with green herbs sprinkled over it, adding a fresh touch. The dish is served on a white plate that contrasts with the colors of the food. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the pot roast?

Yes, other cuts like brisket or short ribs work well for braising due to their marbling and tenderness after slow cooking.

Is it possible to make the risotto ahead of time?

Risotto is best enjoyed fresh, but you can make it a day ahead. Reheat slowly with added broth and stir frequently to revive its creamy texture.