Nothing says comfort like a slow-braised Italian pot roast served over creamy Parmesan risotto. This hearty, restaurant-style dinner brings together tender beef simmered in a rich tomato and red wine sauce with velvety risotto infused with real Parmesan cheese. Perfect for family dinners, special occasions, or cozy weekends, this classic Italian-inspired meal delivers bold flavor, warmth, and timeless appeal—all made right in your own kitchen.

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Ingredients

For the Italian 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
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
1½ cups Arborio rice
6 cups hot chicken broth
½ cup dry white wine
1 cup freshly grated Parmesan cheese
2 tbsp butter
Salt and pepper, to taste

Instructions for Italian Pot Roast with Parmesan Risotto

Step 1: Sear the Beef

Preheat oven to 325°F (165°C). Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned. Remove and set aside.

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Step 2: Build the Flavor Base

Add onion, carrots, and celery to the pot. Cook until softened and lightly caramelized. Stir in garlic and cook briefly until fragrant.

Step 3: Braise the Pot Roast

Add crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Stir well. Return beef to the pot, cover, and transfer to the oven. Braise for 3–4 hours, until fork-tender.

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Step 4: Make the Parmesan Risotto

Heat olive oil in a saucepan. Sauté shallot until soft. Add Arborio rice and toast briefly. Deglaze with white wine and cook until absorbed.

Step 5: Stir to Creamy Perfection

Add warm broth one cup at a time, stirring constantly until absorbed. Continue until rice is creamy and tender. Finish with Parmesan cheese, butter, salt, and pepper.

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Pro Tips

Use well-marbled chuck roast for maximum tenderness
Warm broth is key for smooth, creamy risotto
Stir risotto gently and consistently—patience pays off

Why You’ll Love This Recipe

Classic Italian comfort food made at home
Rich, slow-cooked beef with bold flavor
Creamy risotto with real Parmesan cheese
Perfect for entertaining or Sunday dinners

Substitutions & Variations

Swap beef chuck for beef short ribs
Use vegetable broth for a lighter risotto
Add mushrooms or fresh herbs for extra depth

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Pot roast can be made 1 day ahead
Storage: Refrigerate up to 4 days in airtight containers
Reheating: Warm gently on stovetop or in oven with extra broth

Serving Ideas for Italian Pot Roast with Parmesan Risotto

Serve with roasted vegetables or sautéed greens
Pair with crusty bread to soak up the sauce
Finish with fresh herbs or shaved Parmesan

Nutrition (Per Serving Estimate)

Calories: ~650
Protein: ~40g
Carbohydrates: ~60g
Fat: ~30g
Fiber: ~3g
Sodium: ~800mg

Frequently Asked Questions

Does risotto pair well with pot roast?

Yes. Creamy risotto balances the rich, savory flavors of braised beef perfectly.

What cut of beef is best for Italian pot roast?

Chuck roast is ideal due to its marbling and tenderness after slow cooking.

Can I make this dish for guests?

Absolutely. It’s elegant, filling, and perfect for entertaining.

Can risotto be reheated?

Yes, reheat gently with added broth to restore creaminess.

This Italian pot roast with Parmesan risotto is the ultimate comfort dinner—rich, satisfying, and deeply flavorful. Whether you’re hosting a dinner party or craving a cozy homemade meal, this timeless Italian-inspired recipe delivers unforgettable results.