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Create the Perfect Italian Pot Roast and Parmesan Risotto Dinner Recipe

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★★★★★

5 from 112 reviews

This Italian Pot Roast and Parmesan Risotto dinner is a comforting and flavorful meal featuring a tender braised beef chuck roast infused with rich herbs and tomatoes, paired with a creamy, cheesy Arborio risotto. The pot roast is slow-cooked in the oven to develop deep, robust flavors while the risotto is gently stirred on the stovetop to creamy perfection.

Ingredients

Scale

Pot Roast

  • 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

Parmesan Risotto

  • 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

Instructions

  1. Preheat and Sear: Preheat your oven to 325°F. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck roast on all sides, about 2-3 minutes per side, until a caramelized crust forms. Remove and set aside.
  2. Sauté Vegetables: Using the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and slightly colored. Add minced garlic and cook for 1 more minute to release its aroma.
  3. Add Braising Liquid: 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. Cover with a lid and transfer to the oven.
  4. Braise the Roast: Cook in the oven for 3-4 hours until the meat is fork-tender and falling apart, absorbing all the rich flavors.
  5. Sauté Shallots for Risotto: While roast cooks, heat olive oil in a large saucepan over medium heat. Add finely chopped shallots and sauté until translucent, about 2-3 minutes.
  6. Toast Rice: Add Arborio rice and toast for 1-2 minutes until edges turn translucent. Pour in white wine and stir constantly until the wine is fully absorbed.
  7. Cook Risotto: Gradually add hot chicken broth, one cup at a time, stirring constantly. Allow each addition to be absorbed before adding more, continuing until rice is tender but still has a slight bite.
  8. Finish Risotto: Stir in grated Parmesan cheese and butter. Season with salt and pepper to taste, creating a creamy, cheesy risotto that pairs perfectly with the roast.

Notes

  • Serve this meal with a crisp, dry white wine or a bold, fruity red wine for an authentic Italian dining experience.
  • Be patient when stirring risotto to achieve the best creamy texture.
  • Use a heavy-bottomed pot or Dutch oven for even cooking and to avoid burning the pot roast or risotto.

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

Find it online: https://bakedbylisa.com/create-the-perfect-italian-pot-roast-and-parmesan-risotto-dinner-recipe/