Italian Pot Roast with Parmesan Risotto
Italian Pot Roast with Parmesan Risotto is a comforting, restaurant-style meal featuring tender beef braised in a rich tomato and red wine sauce, served over creamy risotto finished with real Parmesan cheese.
Equipment
- Dutch oven
- Large saucepan
- wooden spoon
- chef’s knife
- cutting board
Ingredients
- 3–4 lb boneless beef chuck roast
- 2 tbsp olive oil (for pot roast)
- 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
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for risotto)
- 1 shallot, finely chopped
- 1 1/2 cups Arborio rice
- 6 cups hot chicken broth
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 2 tbsp butter
- salt and pepper, to taste
Instructions
- 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.
- Add onion, carrots, and celery to the pot and cook until softened. Stir in garlic and cook briefly until fragrant.
- Add crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Stir well, return beef to the pot, cover, and braise in the oven for 3–4 hours until fork-tender.
- Heat olive oil in a saucepan. Sauté shallot until soft. Add Arborio rice and toast briefly, then deglaze with white wine and cook until absorbed.
- Add warm broth one cup at a time, stirring constantly, until absorbed and rice is creamy and tender.
- Stir in Parmesan cheese and butter. Season with salt and pepper to taste.
Notes
Use a well-marbled chuck roast for best results. Cook the pot roast low and slow for maximum tenderness. Warm broth is essential for creamy risotto. Taste and adjust seasoning before serving.