Slow‑Braised Pot Roast with Creamy Parmesan Risotto Recipe

Introduction

This slow-braised pot roast pairs tender, flavorful beef with a rich tomato sauce, making for a comforting and satisfying meal. Served alongside creamy Parmesan risotto, it’s a classic combination perfect for family dinners or special occasions.

Ingredients

• 3–4 lb boneless beef chuck roast
• 2 tbsp olive oil (for roast)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil (for risotto)
• 1 shallot, finely chopped
• 1½ cups Arborio rice
• 6 cups hot chicken broth, divided
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper, to taste

Instructions

1. Step 1: Season the beef chuck roast with salt and pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
2. Step 2: In the same pot, add chopped onion, carrots, and celery. Sauté until the vegetables are soft, about 5–7 minutes. Add minced garlic and cook for 1 minute more.
3. Step 3: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, 1 teaspoon salt, and ½ teaspoon black pepper. Bring the mixture to a simmer.
4. Step 4: Return the seared roast to the pot, cover, and bake in a preheated oven at 325°F (160°C) for 2½ to 3 hours, or until the beef is tender and can be easily shredded. Remove from the oven and keep warm.
5. Step 5: To prepare the risotto, heat 2 tablespoons olive oil in a clean pot over medium heat. Sauté the finely chopped shallot until soft, about 3 minutes.
6. Step 6: Add Arborio rice to the shallots and toast the rice for 2–3 minutes, stirring frequently.
7. Step 7: Gradually add hot chicken broth, one cup at a time, stirring continuously. Wait for the liquid to be mostly absorbed before adding the next cup. Continue this process for 20–25 minutes, until the rice is creamy and tender.
8. Step 8: Stir in grated Parmesan cheese and butter. Season with salt and pepper to taste.
9. Step 9: Shred the cooked pot roast and serve it alongside the creamy Parmesan risotto.

Tips & Variations

• Use fresh herbs triple the amount of dried herbs for a more vibrant, aromatic flavor.
• Make the risotto in the same pot used for the roast—just clean and reuse it to save on dishes.
• For a heartier vegetable mix, add mushrooms or peas into the risotto during the last few minutes of cooking.

Storage

Store leftover pot roast in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Risotto is best enjoyed fresh but can be refrigerated for up to 2 days. To reheat risotto, warm gently on the stove with a splash of broth to restore creaminess.

How to Serve

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 round roast work well for slow braising, but chuck roast is preferred for its balance of fat and tenderness.

Is it possible to make this recipe on the stovetop instead of the oven?

Absolutely. After combining the ingredients, simmer the pot roast on low heat covered for 3–4 hours until tender, stirring occasionally.

Slow‑Braised Pot Roast with Creamy Parmesan Risotto Recipe

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4.8 from 118 reviews

This Slow-Braised Pot Roast with Creamy Parmesan Risotto is a comforting and hearty meal perfect for cozy dinners. The beef chuck roast is seared and then slow-baked in a rich tomato and herb sauce until tender and shreddable. Served alongside a creamy Parmesan risotto made with Arborio rice and finished with butter and Parmesan cheese, this dish offers a delicious blend of savory flavors and creamy textures.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp salt
• ½ tsp black pepper

Parmesan Risotto

• 2 tbsp olive oil
• 1 shallot, finely chopped
• 1½ cups Arborio rice
• 6 cups hot chicken broth, divided
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper, to taste

Instructions

1. Season and Sear the Roast: Season the beef chuck roast generously with salt and black pepper. Heat the olive oil in a heavy pot over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
2. Sauté Vegetables: Add the chopped onion, carrots, and celery to the same pot and sauté until the vegetables are soft and translucent. Add the minced garlic and cook for another minute, stirring constantly.
3. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer.
4. Braise the Roast: Return the seared roast to the pot, cover with a lid, and place in a preheated oven at 325°F (163°C). Bake for 2½ to 3 hours until the meat is tender and easy to shred.
5. Prepare the Risotto Base: While the roast is cooking, heat olive oil in a pan over medium heat. Sauté the finely chopped shallot until soft and translucent. Add the Arborio rice to the pan and toast it for 2–3 minutes, stirring constantly.
6. Cook the Risotto: Gradually add the hot chicken broth one cup at a time to the rice, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for 20–25 minutes until the rice is creamy and cooked through.
7. Finish the Risotto: Stir in the grated Parmesan cheese and butter into the risotto. Season with salt and pepper to taste. Keep warm until serving.
8. Serve: Shred the tender pot roast and serve it hot alongside the creamy Parmesan risotto for a delicious and satisfying meal.

Notes

• Use dried herbs or triple the amount of fresh herbs for a stronger flavor.
• For convenience, make the risotto in the same pot—just clean and reuse after cooking the roast.
• The slow-braised pot roast freezes well, but the risotto is best served fresh for optimal texture and flavor.

Keywords: pot roast, parmesan risotto, slow braised beef, easy dinner, comfort food, creamy risotto