Description
This Italian Pot Roast with Risotto combines tender, slow-cooked beef chuck roast enriched with red wine and herbs, served over a creamy Parmesan risotto. It’s a comforting and hearty meal perfect for family dinners or special occasions, showcasing classic Italian flavors in a warm, satisfying dish.
Ingredients
Scale
For the Pot Roast
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Risotto
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for browning the beef.
- Brown the roast: Season the beef chuck roast with salt and pepper then sear it in the hot oil, browning on all sides to develop flavor and seal in juices.
- Sauté vegetables: Add chopped onion, carrots, and celery to the pot; sauté them for about 5 minutes until softened and fragrant.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for 1 minute to enhance depth of flavor.
- Deglaze with wine: Pour in red wine and use a spoon to scrape up any browned bits stuck to the pot’s bottom, incorporating those flavors.
- Add broth and thyme: Pour in beef broth and add dried thyme, then bring the mixture to a simmer.
- Simmer the roast: Cover the pot and let it cook on low heat for 3 to 4 hours, until the roast is tender and easily shredded.
- Prepare the risotto broth: In a separate pot, bring the chicken broth to a simmer to keep it hot for cooking the risotto.
- Cook the risotto: Add Arborio rice to the simmering broth and stir frequently for about 18 minutes until the rice is creamy and tender.
- Finish the risotto: Stir in grated Parmesan cheese and butter into the risotto until fully melted and creamy.
- Serve: Slice or shred the pot roast and serve it over the creamy risotto for a delicious Italian-inspired meal.
Notes
- Use a heavy-bottomed pot or Dutch oven for even cooking and better browning.
- You can substitute vegetable broth for chicken broth in the risotto for a slightly different flavor.
- For a richer taste, add a splash of cream to the finished risotto if desired.
- Leftover roast and risotto can be refrigerated for up to 3 days and reheated gently on the stove.
- Be sure to stir the risotto frequently to prevent it from sticking and to encourage creaminess.
