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Italian Pot Roast & Parmesan Risotto Recipe

Italian Pot Roast & Parmesan Risotto Recipe
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★★★★★

4.9 from 19 reviews

This Italian Pot Roast with Parmesan Risotto is a comforting and hearty meal combining tender, slow-cooked beef chuck roast in a rich tomato and red wine sauce, paired perfectly with creamy, cheesy Parmesan risotto. The pot roast is seared and then braised to fork-tender perfection, while the risotto is cooked to creamy consistency with shallots, white wine, and Parmesan cheese, making for an elegant yet homey Italian-inspired dinner.

Ingredients

Scale

For the 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 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

For the Parmesan Risotto

  • 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

Instructions

  1. Sear the meat: Season the beef chuck roast with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides for 3–5 minutes per side until browned. Remove the roast and set aside.
  2. Sauté vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5–7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Make the sauce: Stir in the crushed tomatoes, beef broth, red wine, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
  4. Cook the roast: Return the seared roast to the pot. Cover tightly and transfer to a preheated oven at 325°F (163°C). Braise for 2½–3 hours, or until the meat is fork-tender.
  5. Shred the meat: Remove the pot roast from the oven and let it rest for 10 minutes. Shred the meat with two forks.
  6. Combine: Return the shredded meat to the sauce in the pot and keep warm.
  7. Sauté shallot: In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot and cook until softened, about 3–5 minutes.
  8. Toast the rice: Add the Arborio rice to the saucepan with the shallots and toast it for 2–3 minutes, stirring constantly to coat the rice.
  9. Add wine: Pour in the dry white wine and stir continuously until it is fully absorbed by the rice.
  10. Cook the risotto: Add 1 cup of hot chicken broth to the rice mixture and stir until the liquid is absorbed. Continue adding the broth 1 cup at a time, stirring constantly and allowing it to be absorbed before adding more. This process should take about 20–25 minutes until the rice is creamy and tender.
  11. Finish the risotto: Stir in the grated Parmesan cheese and butter. Season the risotto with salt and pepper to taste. Serve immediately alongside the Italian pot roast.

Notes

  • For best results, use a heavy Dutch oven for searing and braising the pot roast to ensure even cooking.
  • Allowing the roast to rest before shredding helps retain its juices and texture.
  • Use freshly grated Parmesan cheese for the creamiest risotto flavor.
  • Keep the chicken broth warm while making the risotto to maintain smooth cooking.
  • Adjust salt and pepper seasonings at the end to suit your taste preferences.

Nutrition

Keywords: Italian pot roast, Parmesan risotto, braised beef, comfort food, beef chuck roast, creamy risotto, slow cooked beef, Italian dinner recipe

Find it online: https://zarameals.com/italian-pot-roast-and-parmesan-risotto-recipe/