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