Name: Italian Pot Roast & Parmesan Risotto
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 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; 2 tbsp olive oil; 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 tbsp butter; Salt and pepper to taste

Description

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

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

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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

Serving Size: 1 plate (based on 8 servings)
Calories: 600 kcal
Sugar: 6g
Sodium: 800mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 40g
Cholesterol: 90mg