Description
A hearty and comforting Pot Roast slow-baked with a rich tomato and herb sauce, paired perfectly with a creamy Parmesan risotto made with Arborio rice and savory chicken broth. This classic dish combines tender, shredded beef with a luxurious, cheesy risotto, making an ideal meal for family gatherings or special occasions.
Ingredients
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 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- ½ tsp black pepper
Parmesan Risotto
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1½ cups Arborio rice
- 6 cups hot chicken broth, divided
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Prepare and sear the roast: Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat, then sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- Sauté vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Add liquids and seasonings: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer.
- Bake the roast: Return the seared roast back into the pot. Cover with a lid and transfer the pot to a preheated oven at 325°F (163°C). Bake for 2½ to 3 hours until the meat is tender and easily shredded. Once done, shred the roast using two forks and keep warm.
- Prepare the risotto base: In a separate large skillet, heat olive oil over medium heat. Add the finely chopped shallot and sauté until softened, about 2-3 minutes. Add the Arborio rice and toast it by stirring continuously for 2-3 minutes until the edges become translucent.
- Cook the risotto: Gradually add hot chicken broth, one cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process for 20-25 minutes until the rice is creamy and tender but still slightly al dente.
- Finish the risotto: Stir in grated Parmesan cheese and butter until melted and fully combined. Season with salt and pepper to taste.
Notes
- Use a heavy, oven-safe pot such as a Dutch oven for baking the pot roast.
- Do not rush stirring the risotto; constant stirring helps release the rice’s starch for that creamy texture.
- Feel free to substitute chicken broth with vegetable broth for a different flavor profile in the risotto.
- Leftover pot roast can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a richer risotto, add a splash of white wine before the broth.
