Description
A deliciously tender Italian pot roast served over creamy Parmesan risotto, perfect for gatherings.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 1 cup red wine (optional)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup dry white wine (or additional broth)
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 300°F (150°C).
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Season the chuck roast generously with salt and pepper, then sear it in the pot until browned on all sides, about 5 minutes per side. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until softened, approximately 5–7 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the diced tomatoes with their juice, red wine (if using), beef broth, tomato paste, oregano, basil, and bay leaf. Bring to a simmer.
- Return the roast to the pot, covering it with the sauce. Cover the pot with a lid and transfer it to the preheated oven.
- Roast in the oven for 3–4 hours or until the meat is fork-tender, checking occasionally and adding more broth if needed.
- While the pot roast cooks, prepare the Parmesan risotto. In a saucepan, keep chicken broth at a low simmer.
- In another saucepan, heat olive oil and 1 tablespoon of butter over medium heat, then add the onion and sauté until softened, about 5 minutes.
- Add Arborio rice, stir to coat, and cook for about 2 minutes until slightly translucent.
- Pour in the white wine (or broth), stirring until absorbed.
- Gradually add warm chicken broth, one ladle at a time, stirring frequently until creamy and al dente, about 18–20 minutes.
- Stir in remaining butter and grated Parmesan cheese, adjusting seasoning with salt and pepper.
- Once the pot roast is done, let it rest for a few minutes before slicing.
- Serve slices of pot roast over Parmesan risotto, garnished with fresh parsley.
Notes
This meal is hearty enough to stand alone but pairs well with crusty bread or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg