Description
This Italian Pot Roast paired with creamy Parmesan Risotto is the perfect hearty and flavorful dish for any special occasion or cozy family dinner. Tender, shredded beef simmered in a rich tomato and red wine sauce is served over velvety risotto, making it an irresistible comfort food combination.
Ingredients
Units
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
- 1/2 tsp black pepper
For the Parmesan Risotto:
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 1/2 cups Arborio rice
- 6 cups hot chicken broth, divided
- 1/2 cup dry white wine (such as Pinot Grigio)
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
Pot Roast:
- Sear the meat: Season the roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides, 3–5 minutes per side. Remove and set aside.
- Sauté vegetables: Add onion, carrots, and celery to the pot. Cook until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
- Make the sauce: Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
- Cook the roast: Return the roast to the pot. Cover and cook in a preheated oven at 325°F (163°C) for 2½–3 hours, or until the meat is fork-tender.
- Shred the meat: Let the roast rest for 10 minutes. Shred with two forks.
- Combine: Return shredded meat to the pot and keep warm.
Parmesan Risotto:
- Sauté shallot: Heat olive oil in a saucepan over medium heat. Cook the shallot until softened, 3–5 minutes.
- Toast the rice: Add Arborio rice and toast for 2–3 minutes, stirring constantly.
- Add wine: Pour in white wine. Stir until absorbed.
- Cook the risotto: Add 1 cup of hot chicken broth. Stir until absorbed. Continue adding broth, 1 cup at a time, stirring constantly until absorbed, about 20–25 minutes.
- Finish: Stir in Parmesan cheese and butter. Season with salt and pepper.
Serve:
Serve the pot roast over a bed of Parmesan risotto. Garnish with fresh parsley, if desired.
Notes
- Use bone-in chuck roast for a richer flavor.
- Add other vegetables, such as potatoes or mushrooms, to the pot roast.
- Substitute Pecorino Romano or Asiago for Parmesan.
- For extra creamy risotto, add a splash of heavy cream.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 7g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg