Description
This comforting Slow-Braised Pot Roast with Creamy Parmesan Risotto features a tender boneless beef chuck roast simmered in a rich tomato-herb sauce, served over a luscious Parmesan-infused Arborio rice risotto. Perfectly balanced and elegant yet easy to prepare, this hearty main dish brings cozy Italian-inspired flavors to your dinner table, ideal for family gatherings or special occasions.
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 oven-safe pot over medium-high heat and sear the roast on all sides until it develops a rich brown crust. Remove the roast and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook over medium heat until softened, about 5-7 minutes. Add minced garlic and sauté for an additional minute, releasing its aroma.
- Add Tomato-Herb Sauce: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and pepper. Bring the mixture to a gentle simmer, ensuring all ingredients are well combined.
- Braise the Roast: Return the seared roast to the pot, nestling it into the tomato-herb sauce. Cover the pot with a lid and transfer to a preheated oven at 325°F (163°C). Bake for 2½ to 3 hours, or until the roast is fork-tender and easily shreds.
- Prepare the Risotto Base: While the roast is finishing, heat olive oil in a separate large skillet or pot over medium heat. Add the finely chopped shallot and sauté until translucent and soft, about 3-4 minutes.
- Toast Arborio Rice: Add the Arborio rice to the shallots and cook, stirring frequently, for 2-3 minutes until the rice is lightly toasted and fragrant.
- Cook Risotto: Gradually add hot chicken broth one cup at a time to the rice, stirring constantly. Wait until the broth is mostly absorbed before adding the next cup. Continue this process for 20-25 minutes, or until the rice is creamy and cooked through but still al dente.
- Finish Risotto: Remove the risotto from heat and stir in grated Parmesan cheese and butter. Season with salt and pepper to taste, stirring until smooth and creamy.
- Serve: Shred the tender pot roast with forks. Serve the shredded beef atop a bed of creamy Parmesan risotto, spooning some of the tomato-herb sauce from the pot over the top. Keep warm until ready to serve.
Notes
- Use dried herbs or triple the quantity of fresh herbs for a stronger herbal flavor in the sauce.
- Make the risotto in the same pot used for the roast after cleaning it to save time and dishes.
- The pot roast freezes well; however, the risotto is best enjoyed fresh for optimal texture and flavor.