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Italian Pot Roast & Parmesan Risotto

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This Italian Pot Roast is slow-cooked to tender perfection in a rich tomato and red wine sauce, then served over creamy Parmesan risotto. A hearty and flavorful dish perfect for special occasions or a cozy family dinner!

Ingredients

Scale

  1. For the Pot Roast:

    • 3–4 lb boneless beef chuck roast
    • 2 tbsp olive oil
    • 1 large onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 4 cloves garlic, minced
    • 1 (28 oz) can crushed tomatoes
    • 1 cup beef broth
    • 1 cup dry red wine (such as Chianti or Merlot)
    • 2 tbsp tomato paste
    • 1 tbsp dried oregano
    • 1 tbsp dried basil
    • 1 tsp salt
    • 1/2 tsp black pepper

    For the Parmesan Risotto:

    1. 2 tbsp olive oil
    2. 1 shallot, finely chopped
    3. 1 1/2 cups Arborio rice
    4. 6 cups hot chicken broth, divided
    5. 1/2 cup dry white wine (such as Pinot Grigio)
    6. 1 cup grated Parmesan cheese
    7. 2 tbsp butter
    8. Salt and pepper to taste

Instructions

  • Pot Roast:

    • Sear the Meat:
      Season the roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides for 3–5 minutes per side, then remove and set aside.

    • Sauté Vegetables:
      Add onion, carrots, and celery to the pot. Cook until softened (5–7 minutes), then add garlic and cook for 1 more minute.

    • Make the Sauce:
      Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.

    • Cook the Roast:
      Return the roast to the pot. Cover and cook in a preheated oven at 325°F (163°C) for 2½–3 hours, or until the meat is fork-tender.

    • Shred the Meat:
      Let the roast rest for 10 minutes, then shred it with two forks. Return shredded meat to the pot and keep warm.

  • Parmesan Risotto:

    • Sauté Shallot:
      Heat olive oil in a saucepan over medium heat. Cook shallot until softened (3–5 minutes).

    • Toast the Rice:
      Add Arborio rice and toast for 2–3 minutes, stirring constantly.

    • Add Wine:
      Pour in white wine and stir until absorbed.

    • Cook the Risotto:
      Add 1 cup of hot chicken broth and stir until absorbed. Continue adding broth, 1 cup at a time, stirring constantly until fully absorbed (20–25 minutes).

    • Finish:
      Stir in Parmesan cheese and butter. Season with salt and pepper to taste.

 

  • Serve:
    Plate the Parmesan risotto and top with shredded pot roast. Garnish with fresh parsley, if desired.

Notes

  • For a richer flavor, try using a full-bodied red wine like Chianti or Merlot for the pot roast.
  • You can substitute the beef broth with vegetable broth for a lighter version of the dish.

 

  • If you prefer your risotto to be even creamier, add a little more butter and Parmesan.

Nutrition

Find it online: https://grandmarecipesflash.com/italian-pot-roast-parmesan-risotto/