Description
This Italian Pot Roast with Parmesan Risotto is a comforting and flavorful meal perfect for family dinners. The tender beef chuck roast is seared and then slow-braised in a rich mixture of red wine, beef broth, diced tomatoes, and Italian herbs, producing succulent, melt-in-your-mouth meat. Paired with creamy, cheesy Parmesan risotto made from Arborio rice and chicken broth, this dish combines classic Italian flavors with hearty satisfaction. Garnished with fresh parsley, it is an elegant yet approachable recipe that brings warmth to your table.
Ingredients
Scale
For the Pot Roast
- 3-4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (merlot or cabernet sauvignon)
- 1 can (14 oz) diced tomatoes, with juice
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
For the Parmesan Risotto
- 2 cups Arborio rice
- 5 cups chicken broth, warmed
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter
- Fresh parsley, chopped for garnish
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef chuck roast dry and season generously with salt and pepper. Sear the roast on all sides until browned, approximately 4-5 minutes per side, to lock in flavor.
- Sauté Aromatics: Remove the roast from the pot. In the same pot, add chopped onion and minced garlic. Sauté until fragrant and translucent, about 5 minutes, to build aromatic base flavors.
- Deglaze and Simmer: Pour in red wine and deglaze the pot by scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly. Then add beef broth, diced tomatoes with their juice, and Italian seasoning. Stir well to combine.
- Braise the Roast: Return the seared roast to the pot. Bring the liquid to a simmer, then cover and reduce heat to low. Allow the roast to braise gently for about 2 hours, or until the meat becomes tender and easily pulls apart with a fork.
- Prepare the Risotto: While the roast is braising, warm the chicken broth in a separate saucepan. In another large pan, melt butter over medium heat. Add Arborio rice and toast for 1-2 minutes, stirring frequently. Gradually add warm chicken broth one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process for about 25-30 minutes until the risotto is creamy and the rice is tender but still al dente.
- Finish Risotto: Stir grated Parmesan cheese into the cooked risotto until melted and smooth. Adjust seasoning with salt and pepper if needed.
- Serve: Slice or shred the braised pot roast and serve it atop or alongside the creamy Parmesan risotto. Garnish with chopped fresh parsley for a fresh, vibrant finish.
Notes
- Searing the roast before braising helps develop deeper flavor through caramelization.
- Use a dry red wine like Merlot or Cabernet Sauvignon for richness; avoid cooking wines with added salt or sugar.
- Stirring constantly during risotto cooking ensures a creamy texture and prevents sticking.
- Keep the chicken broth warm to avoid interrupting the cooking temperature when adding to the rice.
- For a dairy-free version, omit Parmesan and butter from the risotto and substitute with nutritional yeast or a vegan cheese alternative.
- Leftover pot roast can be shredded and used in sandwiches or tossed with pasta for a quick meal.
