Name: Italian Pot Roast with Parmesan Risotto Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 3-4 lbs beef chuck roast; 2 tablespoons olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 cups beef broth; 1 cup red wine (merlot or cabernet sauvignon); 1 can (14 oz) diced tomatoes, with juice; 2 teaspoons Italian seasoning; Salt and pepper to taste; 2 cups Arborio rice; 5 cups chicken broth, warmed; 1 cup Parmesan cheese, grated; 2 tablespoons butter; Fresh parsley, chopped for garnish

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Introduction

This Italian Pot Roast paired with creamy Parmesan risotto is a comforting meal perfect for any occasion. Rich, tender beef slow-cooked with savory herbs and a luscious risotto make for an irresistible combination.

A dark gray bowl holds a dish with three main layers. The bottom layer is creamy risotto with a soft, white color and a smooth texture, spread evenly in a circle. The middle layer consists of a rich, dark brown sauce surrounding the base of the risotto, with small cooked orange and red cherry tomatoes and green herbs scattered lightly on top of the risotto. The top layer has three large pieces of dark brown, grilled meat placed in the center. The dish is finished with a small bunch of fresh green herb sprouts standing tall on top of the meat. The background shows a blurred glass of red wine and a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 lbs beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 cups beef broth
1 cup red wine (merlot or cabernet sauvignon)
1 can (14 oz) diced tomatoes, with juice
2 teaspoons Italian seasoning
Salt and pepper to taste
2 cups Arborio rice
5 cups chicken broth, warmed
1 cup Parmesan cheese, grated
2 tablespoons butter
Fresh parsley, chopped for garnish

Instructions

Step 1: Heat the olive oil in a large Dutch oven over medium-high heat. Pat the beef chuck roast dry and season generously with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
Step 2: In the same pot, add chopped onion and minced garlic. Sauté until fragrant and translucent, about 5 minutes.
Step 3: Pour in the red wine and scrape the browned bits off the bottom of the pot. Let simmer for 2-3 minutes to reduce slightly.
Step 4: Add beef broth, diced tomatoes with their juice, and Italian seasoning. Stir to combine.
Step 5: Return the roast to the pot, cover, and reduce heat to low. Let simmer gently for about 2 hours, until the meat is tender and easily shredded.
Step 6: For the risotto, bring warmed chicken broth to a gentle simmer in a separate pot.
Step 7: In a large pan, melt 1 tablespoon of butter over medium heat. Add the Arborio rice and stir to coat with butter, cooking for 1-2 minutes until slightly translucent around the edges.
Step 8: Add a ladle of warm broth to the rice and stir constantly until absorbed. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and cooked through, about 25-30 minutes.
Step 9: Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
Step 10: Serve slices of the tender Italian pot roast over a bed of Parmesan risotto and garnish with chopped fresh parsley.

Tips & Variations

For a lighter version, substitute beef with chicken and use chicken broth instead of beef broth.
Vegetarian option: skip the meat and use vegetable broth for the risotto, adding sautéed mushrooms for depth.
Use freshly grated Parmesan for the best flavor and creamy texture in the risotto.
Let the risotto rest for a couple of minutes off the heat before serving to help it thicken slightly.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. Reheat the roast gently on the stove or in the oven to avoid drying out. Warm the risotto on low heat, stirring occasionally and adding a splash of broth if needed to restore creaminess.

How to Serve

A piece of dark brown cooked meat with a glossy, slightly textured surface sits on top of a thick, creamy risotto layer that is light yellow with a smooth, slightly lumpy texture. The meat is garnished with a small bunch of fresh green herbs, placed on its top center, and some reddish-brown sauce drizzled over the meat and pooling around the edges where it meets the risotto. The food is served on a white plate with a teal inner surface, set on a white marbled background. In the blurred background, there is a clear glass filled with dark red wine. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pot roast in a slow cooker?

Yes, you can sear the roast first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours until tender.

What type of rice is best for risotto?

Arborio rice is ideal because its high starch content creates the creamy texture characteristic of risotto.