Slow‑Braised Pot Roast with Creamy Parmesan Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
