Description
This Italian Pot Roast & Parmesan Risotto is a comforting, elegant meal featuring tender, slow-braised beef in a rich tomato and herb sauce, served over creamy, cheesy risotto. It’s the perfect dinner for special occasions or cozy weekends, combining classic Italian flavors with hearty satisfaction.
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- For the risotto:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth (warmed)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 3/4 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
- Stir in tomato paste, crushed tomatoes, beef broth, red wine, oregano, basil, and bay leaves. Mix well.
- Return the beef to the pot, spooning some sauce over the top. Cover and transfer to the oven. Braise for 3–3.5 hours, until the meat is tender and shreds easily.
- About 30 minutes before the pot roast is done, start the risotto. In a saucepan, heat olive oil over medium heat and sauté the onion until translucent.
- Add Arborio rice and stir for 1–2 minutes to coat with oil.
- Pour in white wine and cook until mostly absorbed.
- Add warm broth one ladle at a time, stirring continuously until absorbed before adding more. Continue for about 20 minutes until creamy and tender.
- Stir in butter and Parmesan cheese, then season with salt and pepper to taste.
- Shred the pot roast and serve it over the Parmesan risotto. Spoon sauce over the top and garnish with fresh parsley.
Notes
- For deeper flavor, make the pot roast a day ahead — it tastes even better the next day.
- Use a slow cooker for convenience: cook on LOW for 8 hours or HIGH for 4–5 hours.
- Serve with crusty bread or roasted vegetables on the side.
- Prep Time: 25 mins
- Cook Time: 3 hrs 30 mins
- Category: Main Course
- Method: Braise
- Cuisine: Italian