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Italian Inspired Pot Roast and Risotto

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A comforting Italian pot roast paired with creamy risotto, perfect for gatherings and special occasions.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups beef broth
  • 1 cup dry red wine
  • 1 can (14 oz) diced tomatoes, with juices
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth (for risotto)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped for garnish

Instructions

  1. Prepare the beef: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
  2. Sear the beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the chuck roast and sear on all sides until deeply browned (about 4–5 minutes per side). Remove the roast and set aside.
  3. Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes until softened and the onion is translucent.
  4. Add garlic: Add the minced garlic and cook for an additional minute, stirring to avoid burning.
  5. Deglaze the pot: Pour in the red wine and deglaze the pot, simmering for 2–3 minutes until slightly reduced.
  6. Combine ingredients: Return the beef roast to the pot. Add the beef broth, diced tomatoes, oregano, basil, and bay leaf. Bring to a gentle simmer.
  7. Braise the roast: Cover the pot and transfer to a preheated oven at 300°F (150°C). Braise for 3–4 hours, until fork-tender.
  8. Prepare the risotto: While the pot roast cooks, prepare the risotto. In a medium saucepan, warm the chicken or vegetable broth.
  9. Toast the rice: In a large skillet, heat 2 tablespoons of olive oil. Add the Arborio rice and toast for 2–3 minutes, stirring frequently.
  10. Cook the risotto: Ladle in warm broth to the rice, stirring continuously until absorbed. Repeat until creamy and al dente, about 20–25 minutes.
  11. Finish the risotto: Remove from heat and stir in the butter and Parmesan cheese until creamy. Season with salt and pepper.
  12. Serve the dish: Once done, remove the pot roast from the oven, let it rest, then slice against the grain and serve with risotto. Garnish with freshly chopped parsley before serving.

Notes

For best results, check on the roast occasionally while it’s braising and add more broth if necessary. Stir risotto continuously for creaminess.

Nutrition

Find it online: https://thestationrecipes.com/italian-inspired-pot-roast-risotto-dinner/

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