Savor the Symphony: Italian Pot Roast Meets Creamy Parmesan Risotto
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Learn how to make delicious Italian Pot Roast & Parmesan Risotto. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
3 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, for depth of flavor)
1 can (14.5 ounces) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup Arborio rice
4 cups chicken broth
1 cup grated Parmesan cheese
2 tablespoons butter
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C). Heat olive oil in a large Dutch oven over medium-high heat.
Season the beef chuck roast with salt and pepper. Brown it on all sides in the hot oil, about 4 minutes per side. Remove the roast and set aside.
In the same pot, add chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Add beef broth, red wine, diced tomatoes, tomato paste, oregano, and basil. Stir well to combine.
Return the roast to the pot, cover with a lid, and transfer to the preheated oven. Cook for 3 to 3.5 hours, or until the meat is tender and easily shredded.
While the roast is cooking, prepare the risotto. In a large saucepan, heat chicken broth until it simmers.
In another pan, melt butter over medium heat. Add Arborio rice and stir until the grains are lightly toasted, about 2 minutes.
Gradually add hot chicken broth to the rice, one ladle at a time, stirring continuously until absorbed. Continue this process for about 20 minutes or until the rice is creamy and cooked through.
Stir in grated Parmesan cheese and season with salt and pepper to taste.
Once the pot roast is done, remove it from the oven and let it rest for a few minutes before shredding.
Serve the shredded pot roast over the Parmesan risotto, garnished with fresh parsley.