Description
A hearty pot roast served over creamy Parmesan risotto with a rich tomato-herb sauce.
Ingredients
Scale
- 3–4 lb boneless beef chuck roast
- 2 tablespoons olive oil (for pot roast)
- 1 large onion (chopped)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
- 28 oz crushed tomatoes (1 can)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt (for pot roast)
- 0 teaspoon black pepper (for pot roast)
- 2 tablespoons olive oil (for risotto)
- 1 shallot (finely chopped)
- 1 cup Arborio rice
- 6 cups chicken broth (hot, divided)
- 1 cup Parmesan cheese (grated)
- 2 tablespoons butter
- Salt and pepper (to taste for risotto)
Instructions
- Season the roast generously with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat, then sear the roast on all sides until deeply browned, about 3-5 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Saute until softened, 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, scraping up any browned bits from the bottom.
- Nestle the seared roast back into the sauce. Cover and transfer to a preheated 325°F oven. Braise for 2 hours until fork-tender.
- Let the roast rest for 10 minutes, then shred with two forks. Return shredded meat to the sauce to keep warm.
- For the risotto: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add chopped shallot and cook until softened, 3-5 minutes.
- Add Arborio rice and toast, stirring constantly for 2-3 minutes until lightly golden.
- Begin adding hot chicken broth one cup at a time, stirring frequently. Wait until each cup is almost fully absorbed before adding the next. Continue for 20-25 minutes until rice is creamy and al dente.
- Stir in Parmesan cheese and butter. Season with salt and pepper to taste.
- Serve the tender shredded pot roast over a bed of creamy Parmesan risotto with plenty of tomato-herb sauce.
Notes
- This pot roast can be prepared a day in advance and reheated.
- Feel free to add your favorite vegetables to the pot roast.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg