Name: Create the Perfect Italian Pot Roast and Parmesan Risotto Dinner Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 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; 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

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Introduction

This Italian pot roast paired with creamy Parmesan risotto makes a comforting and elegant dinner perfect for any occasion. Slow-braised beef and rich flavors come together in a dish that’s sure to impress your family and guests.

The dish shows a white speckled bowl filled with three main layers. The first layer is creamy risotto with a soft, slightly lumpy texture in a light beige color, covering the base of the bowl. Above the risotto is a thick, chunky reddish-brown tomato sauce spread evenly in the center. The top layer consists of two large, dark brown braised meat chunks with a rich, glossy texture, placed side by side. The meat is garnished with thin pale yellow cheese slices and a sprinkle of finely chopped green herbs, adding a fresh touch. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 pound boneless beef chuck roast
2 tablespoon olive oil (for pot roast)
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
2 tablespoon olive oil (for risotto)
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

Step 1: Preheat your oven to 325°F. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed 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 the roast and set aside.
Step 2: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly colored. Add minced garlic and cook for another minute.
Step 3: Pour in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Stir gently to combine. Return the roast to the pot, ensuring it’s submerged in the liquid. Cover with a lid and transfer to the oven.
Step 4: Braise the pot roast for 3-4 hours until the meat is fork-tender and falling apart.
Step 5: Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium heat. Add chopped shallot and sauté until soft and translucent, about 2-3 minutes.
Step 6: Stir in Arborio rice and toast for 1-2 minutes until edges are slightly translucent. Pour in white wine and cook, stirring constantly, until fully absorbed.
Step 7: Add hot chicken broth one cup at a time, stirring continuously and allowing each addition to absorb before adding the next. Continue until rice is tender with a slight bite.
Step 8: Stir in grated Parmesan cheese and butter. Season risotto with salt and pepper to taste. Serve hot alongside the tender Italian pot roast.

Tips & Variations

For extra richness, add a splash of heavy cream to the risotto just before finishing.
Substitute rosemary or thyme for oregano and basil for a different herb profile.
Use a heavy-bottomed pan for searing to ensure a good crust forms on the roast.
Leftovers make excellent sandwiches or can be reheated gently for another meal.

Storage

Store leftover pot roast and risotto in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to the risotto to restore creaminess.

How to Serve

The image shows a white plate with a decorative black border filled with three clear layers of food. The bottom layer is creamy yellow risotto with small bits of orange carrot visible, covering most of the plate's base. On top of the risotto sits a thick layer of dark brown tender braised beef slices, slightly shredding and glistening with juices. The beef is topped with a generous spoonful of chunky brown tomato-based sauce containing small pale green and orange vegetable pieces. Finely grated light yellow cheese and chopped green herbs are sprinkled over the sauce, adding a fresh and textured finish. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the pot roast?

Yes, you can use other braising cuts like brisket or short ribs, but cooking times may vary. These cuts also benefit from slow, low heat to become tender.

Is it necessary to use wine in the recipes?

Wine enhances the depth of flavor but can be omitted if preferred. Substitute with additional broth or grape juice for a non-alcoholic option.