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Italian Pot Roast with Parmesan Risotto Recipe

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This Italian Pot Roast with Parmesan Risotto is a comforting and hearty main course featuring a tender, slow-cooked beef chuck roast simmered in a rich tomato and red wine sauce, served over creamy Parmesan-infused Arborio rice risotto. Perfect for a special family dinner, this recipe combines classic Italian flavors with a satisfying texture to delight your taste buds.

Ingredients

Pot Roast Ingredients

  • 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

Parmesan Risotto Ingredients

  • 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

  1. Sear the meat: Season the beef chuck roast with salt and black pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides, about 3 to 5 minutes per side, until browned. Remove the roast and set it aside.
  2. Sauté vegetables: Add chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
  3. Make the sauce: Stir in the crushed tomatoes, beef broth, dry red wine, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer.
  4. Cook the roast: Return the seared roast to the pot, cover it, and place the Dutch oven in a preheated oven at 325°F (163°C). Cook for 2 hours and 30 minutes to 3 hours until the meat becomes fork-tender.
  5. Shred the meat: Remove the roast from the pot and let it rest for 10 minutes. Using two forks, 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 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot and cook until softened, around 3 to 5 minutes.
  8. Toast the rice: Add 1 1/2 cups Arborio rice to the shallots, stirring constantly for 2 to 3 minutes to lightly toast the rice.
  9. Add wine: Pour in 1/2 cup of dry white wine and stir continuously until the liquid is mostly absorbed by the rice.
  10. Cook the risotto: Add 1 cup of hot chicken broth at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. Continue this process for about 20 to 25 minutes until the rice is creamy and tender.
  11. Finish: Stir in 1 cup grated Parmesan cheese and 2 tablespoons butter. Season with salt and pepper to taste. Stir thoroughly to combine and create a creamy texture.
  12. Serve: Plate the Parmesan risotto and top with the Italian pot roast. Optionally, garnish with fresh parsley before serving.

Notes

  • Using a bone-in chuck roast will add a richer flavor to the pot roast.
  • Feel free to add other vegetables such as potatoes or mushrooms to the pot roast for extra heartiness.
  • You can substitute Pecorino Romano or Asiago cheese instead of Parmesan in the risotto for a different flavor profile.
  • For an extra creamy risotto, add a splash of heavy cream towards the end of cooking.

Find it online: https://dishesbydiana.com/italian-pot-roast-with-parmesan-risotto-recipe/