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Italian Pot Roast & Parmesan Risotto Recipe

Italian Pot Roast & Parmesan Risotto Recipe
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5.1 from 25 reviews

A hearty Italian Pot Roast cooked slow and tender in a rich tomato and red wine sauce, served alongside a creamy Parmesan Risotto for a comforting and elegant meal.

Ingredients

Scale

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 (such as Chianti or Merlot)
  • 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
  • 1 ½ cups Arborio rice
  • 6 cups hot chicken broth, divided
  • ½ cup dry white wine (such as Pinot Grigio)
  • 1 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  1. 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 for 3–5 minutes per side until browned. Remove and set aside.
  2. Sauté vegetables: Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5–7 minutes. Add minced garlic and cook for an additional 1 minute.
  3. Make the sauce: Stir in crushed tomatoes, beef broth, red wine, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
  4. Cook the roast: Return the seared roast to the pot, cover, and place in a preheated oven at 325°F (163°C). Cook for 2½–3 hours or until the meat is fork-tender and easily shredded.
  5. Shred the meat: Remove the roast and let it rest for 10 minutes. Use two forks to shred the meat into bite-sized pieces.
  6. Combine: Return the shredded meat to the sauce in the pot and keep warm on low heat.
  7. Sauté shallot: In a separate saucepan, heat olive oil over medium heat. Add the finely chopped shallot and cook until softened, about 3–5 minutes.
  8. Toast the rice: Add Arborio rice to the shallot and toast, stirring constantly, for 2–3 minutes until the rice is slightly translucent at the edges.
  9. Add wine: Pour in the white wine and stir until fully absorbed by the rice.
  10. Cook the risotto: Add 1 cup of hot chicken broth to the rice and stir until absorbed. Continue adding the broth one cup at a time, stirring constantly, until the rice is tender and creamy, about 20–25 minutes in total.
  11. Finish: Stir in the grated Parmesan cheese and butter. Season the risotto with salt and pepper to taste. Serve immediately alongside the Italian pot roast.

Notes

  • Use a Dutch oven for even cooking and better flavor development in the pot roast.
  • For best risotto texture, add the broth gradually and stir constantly to release rice starches.
  • Let the roast rest before shredding to retain juices and improve tenderness.
  • Substitute chicken broth with vegetable broth for a slightly different but delicious flavor.
  • Leftover risotto can be refrigerated and reheated with a splash of broth or water to loosen it.

Nutrition

Keywords: Italian pot roast, Parmesan risotto, beef chuck roast, slow-cooked Italian, creamy risotto, comfort food

Find it online: https://cookwithlea.com/italian-pot-roast-and-parmesan-risotto-recipe/