Name: Italian Pot Roast & Parmesan Risotto
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 3–4 lb boneless beef chuck roast; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 cup beef broth; 1 cup dry red wine (such as Chianti or Merlot); 2 tbsp tomato paste; 1 tbsp dried oregano; 1 tbsp dried basil; 1 tsp salt; ½ tsp black pepper; 2 tbsp olive oil; 1 shallot, finely chopped; 1 ½ cups Arborio rice; 6 cups hot chicken broth, divided; ½ cup dry white wine (such as Pinot Grigio); 1 cup grated Parmesan cheese; 2 tbsp butter; Salt and pepper to taste

Description

Indulge in the comforting flavors of Italian Pot Roast & Parmesan Risotto, a classic dish that brings warmth to any gathering. This recipe features tender beef slow-cooked in a rich tomato and red wine sauce, paired with creamy Arborio risotto infused with Parmesan cheese. Perfect for family dinners or special occasions, this hearty meal is not only satisfying but also impressively gourmet. Discover how easy it is to create this delightful Italian feast that will have everyone coming back for seconds.

Ingredients

Scale

3–4 lb boneless beef chuck roast
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 cup beef broth
1 cup dry red wine (such as Chianti or Merlot)
2 tbsp tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 shallot, finely chopped
1 ½ cups Arborio rice
6 cups hot chicken broth, divided
½ cup dry white wine (such as Pinot Grigio)
1 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper to taste

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Instructions

Season the roast with salt and pepper. Sear in a Dutch oven over medium-high heat until browned on all sides. Remove from pot.
Sauté onion, carrots, celery until softened; add garlic and cook for an additional minute.
Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, salt, and pepper; bring to a simmer.
Return roast to the pot; cover and bake at 325°F (163°C) for 2½–3 hours until fork-tender.
Let the roast rest before shredding into bite-sized pieces.
For risotto, sauté shallot in olive oil until soft; add Arborio rice and toast briefly.
Pour in white wine and stir until absorbed; gradually add hot chicken broth while stirring continually until creamy.
Finish risotto by stirring in Parmesan cheese and butter; season to taste.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 plate (300g)
Calories: 620
Sugar: 6g
Sodium: 780mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 36g
Cholesterol: 120mg