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Italian Pot Roast with Parmesan Risotto Recipe

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4.9 from 88 reviews

This Italian Pot Roast and Parmesan Risotto dinner features a tender, slow-braised beef chuck roast infused with rich Mediterranean herbs and tomatoes, paired with a creamy, cheesy risotto made from Arborio rice and Parmesan cheese. A perfect hearty meal that balances robust flavors with indulgent textures, ideal for a comforting main course.

Ingredients

Scale

For the Italian Pot Roast

  • 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

For the Parmesan Risotto

  • 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

Instructions

  1. Preheat & Sear: Preheat the oven to 325°F. Heat olive oil in a large Dutch oven or heavy 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 and set aside.
  2. Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and lightly colored. Add minced garlic and cook 1 more minute until aromatic.
  3. Build Braising Liquid & Bake: Add crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper to the pot. Stir to combine. Return the roast to the pot, submerging it in the liquid. Cover with a tight lid and transfer to the oven.
  4. Braise the Roast: Let the roast braise in the oven for 3-4 hours, until fork-tender and falling apart, infused with rich flavors from the braising liquid.
  5. Prepare Risotto Base: While the roast cooks, heat olive oil in a large saucepan over medium heat. Add finely chopped shallot and sauté until translucent, about 2-3 minutes.
  6. Toast Rice & Add Wine: Stir in Arborio rice and toast for 1-2 minutes until edges are slightly translucent. Pour in white wine and stir constantly until fully absorbed.
  7. Cook Risotto: Gradually add hot chicken broth one cup at a time, stirring constantly and allowing each cup to absorb completely before adding the next, until rice is tender with a slight bite.
  8. Finish Risotto: Stir in grated Parmesan cheese and butter. Season with salt and pepper to taste. The risotto should be creamy and cheesy, perfect alongside the rich pot roast.

Notes

  • Serve with a crisp, dry white wine or a bold, fruity red wine for an authentic Italian dining experience.
  • For added depth, consider using homemade beef broth for the pot roast.
  • Keep stirring the risotto constantly to achieve the ideal creamy texture.
  • Leftover pot roast can be shredded and used in sandwiches or pasta dishes.

Keywords: Italian pot roast, Parmesan risotto, braised beef, Italian dinner, comfort food, slow cooked beef, creamy risotto, Italian main course

Find it online: https://cheframi.com/italian-pot-roast-with-parmesan-risotto-recipe/