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Italian Pot Roast & Parmesan Risotto

Italian Pot Roast & Parmesan Risotto
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This Italian Pot Roast & Parmesan Risotto is the ultimate comfort dish that transforms dinner into a delightful culinary experience. Tender beef is slow-cooked in a savory tomato and red wine sauce, resulting in rich flavors that pair perfectly with creamy, cheesy risotto. Whether hosting a special occasion or enjoying a cozy family gathering, this dish impresses with its heartwarming taste and elegant presentation. Serve it garnished with fresh herbs and alongside your favorite vegetables for a complete meal that will leave everyone satisfied.

Ingredients

Scale
  • 3–4 lb boneless beef chuck roast
  • 2 tbsp olive oil (for pot roast)
  • 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
  • 1½ cups Arborio rice
  • 6 cups hot chicken broth (divided)
  • 1 cup grated Parmesan cheese

Instructions

  1. Season the beef with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and sear the roast until browned on all sides. Remove and set aside.
  2. Sauté onions, carrots, celery, and garlic in the same pot until softened.
  3. Add crushed tomatoes, beef broth, red wine, and seasonings; bring to a simmer.
  4. Return the roast to the pot, cover, and bake at 325°F for 2½–3 hours or until fork-tender.
  5. Shred the meat after resting for 10 minutes.
  6. In a saucepan, sauté shallots in olive oil, add Arborio rice and toast for a few minutes. Gradually stir in hot chicken broth until creamy and al dente.
  7. Finish risotto by stirring in Parmesan cheese and butter.

Nutrition

Find it online: https://timesfoods.com/italian-pot-roast-parmesan-risotto/