Slow-Braised Pot Roast with Creamy Parmesan Risotto Recipe

Introduction

This slow-braised pot roast pairs tender, flavorful beef with a rich, creamy Parmesan risotto. Perfect for a comforting dinner, this dish combines hearty vegetables and aromatic herbs to create a satisfying meal that’s sure to please any crowd.

Ingredients

• 3–4 lb boneless beef chuck roast
• 2 tbsp olive oil (for pot 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 generously 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, sauté chopped onion, carrots, and celery until softened, about 5 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, salt, and black pepper. Bring the mixture to a simmer.
4. Step 4: Return the seared roast to the pot, cover, and place in a preheated oven at 325°F (165°C). Bake for 2½ to 3 hours, or until the meat is tender and easily shredded.
5. Step 5: While the roast is cooking, prepare the risotto. Heat 2 tablespoons olive oil in a separate pan over medium heat. Sauté the finely chopped shallot until soft, about 3 minutes.
6. Step 6: Add the Arborio rice to the shallots and toast for 2–3 minutes, stirring constantly.
7. Step 7: Add the hot chicken broth one cup at a time, stirring frequently. Wait until each cup of broth is mostly absorbed before adding the next. Continue this process for 20–25 minutes until the rice is creamy and cooked through.
8. Step 8: Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
9. Step 9: Remove the roast from the oven and shred the meat with forks. Serve the shredded pot roast alongside the creamy Parmesan risotto.

Tips & Variations

• For extra depth, deglaze the pot with a splash of red wine before adding the tomatoes and broth.
• Swap chicken broth for vegetable broth to make the risotto vegetarian-friendly, but keep the pot roast as is or substitute with mushrooms for a vegetarian version.
• Use fresh herbs if available for a brighter flavor, adding them at the end of cooking.
• Stir in a splash of heavy cream or mascarpone cheese to the risotto for extra creaminess.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the pot roast gently in a covered pan with a bit of broth or water to keep it moist. Reheat the risotto over low heat, adding a splash of broth or water to loosen the texture as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the pot roast in a slow cooker?

Yes, after searing the roast and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours until the meat is tender.

What type of rice is best for risotto?

Arborio rice is the preferred variety for risotto because of its high starch content, which creates the creamy texture characteristic of this dish.

Slow-Braised Pot Roast with Creamy Parmesan Risotto Recipe

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This Slow-Braised Pot Roast with Creamy Parmesan Risotto is a comforting and hearty meal featuring tender, slow-cooked beef chuck roast infused with aromatic herbs and a rich tomato base, paired perfectly with a smooth, cheesy Parmesan risotto. The roast is slow-baked to melt-in-your-mouth tenderness, while the risotto is cooked stovetop to a creamy consistency, making this dish ideal for a cozy dinner.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• 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: Generously season the beef chuck roast with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
2. Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook over medium heat until soft and translucent, about 5-7 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.
3. Add Tomato Base and Simmer: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer, allowing the flavors to combine for a few minutes.
4. Braise the Roast: Return the seared roast to the pot, covering it with the sauce. Cover the pot with a lid and bake in a preheated oven at 325°F (162°C) for 2½ to 3 hours, or until the meat is fork-tender and easily shreds.
5. Prepare the Risotto Base: While the roast is braising, heat olive oil in a large skillet or saucepan over medium heat. Add finely chopped shallot and sauté until softened, about 2-3 minutes.
6. Toast the Arborio Rice: Add Arborio rice to the skillet with the shallots and toast it for 2-3 minutes until the edges become translucent, stirring frequently to prevent burning.
7. Cook the Risotto: Gradually add hot chicken broth to the rice mixture one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup. Continue this process for 20-25 minutes until the rice is creamy and tender but still slightly al dente.
8. Finish the Risotto: Stir in grated Parmesan cheese and butter into the cooked risotto. Season with salt and pepper to taste and stir until smooth and creamy.
9. Serve: Shred the tender pot roast and serve it hot alongside the creamy Parmesan risotto for a delicious and satisfying meal.

Notes

• For extra flavor, you can marinate the roast overnight with the herbs and some garlic before cooking.
• If preferred, substitute chicken broth in the risotto with vegetable broth for a different flavor profile.
• Keep stirring the risotto continuously to prevent it from sticking and to achieve the perfect creamy texture.
• Use freshly grated Parmesan cheese for best taste and texture.
• Leftover roast can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: pot roast, slow braised beef, Parmesan risotto, creamy risotto, comfort food, hearty dinner, beef chuck roast, tomato-based stew