Description
Indulge in the comforting warmth of Italian Pot Roast & Parmesan Risotto, a dish that beautifully marries tender slow-cooked beef with creamy risotto. This recipe is perfect for family dinners or special occasions, bringing rich flavors and hearty textures to your table. The succulent beef slowly braised in a savory tomato and red wine sauce pairs perfectly with the rich, cheesy risotto made from Arborio rice. It’s a delightful meal that guarantees satisfaction and joy for everyone gathered around.
Ingredients
Scale
- 3–4 lb boneless beef chuck roast
- 2 tbsp olive oil (divided)
- 1 large onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 28 oz crushed tomatoes
- 1 cup beef broth
- 1 cup dry red wine
- 1½ cups Arborio rice
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 325°F (163°C). Season the roast with salt and pepper, then sear in a Dutch oven with olive oil until browned on all sides. Remove from pot.
- Sauté onions, carrots, celery, and garlic in the same pot until softened. Stir in crushed tomatoes, broth, wine, and seasonings; return roast to pot.
- Cover and bake for 2½–3 hours until tender. Let rest before shredding.
- Meanwhile, cook shallot in olive oil for the risotto; toast Arborio rice and deglaze with white wine. Gradually add hot chicken broth while stirring until creamy.
- Finish risotto with Parmesan cheese before serving alongside the pot roast.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 620
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg