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Italian Pot Roast & Parmesan Risotto Recipe

Italian Pot Roast & Parmesan Risotto Recipe
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★★★★★

5.2 from 25 reviews

This hearty Italian Pot Roast paired with creamy Parmesan Risotto offers a comforting and flavorful meal. Slow-cooked beef chuck roast is simmered in a rich tomato, red wine, and herb sauce until fork-tender, while the risotto is cooked to perfection with white wine, chicken broth, and finished with Parmesan and butter, making a perfect pairing for an elegant yet homey dinner.

Ingredients

Scale

For the 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 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 cup beef broth
  • 1 cup dry red wine (such as Chianti or Merlot)
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp salt
  • ½ tsp black pepper

For the Parmesan Risotto

  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 ½ cups Arborio rice
  • 6 cups hot chicken broth, divided
  • ½ cup dry white wine (such as Pinot Grigio)
  • 1 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  1. Sear the meat: Season the beef chuck roast generously with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides, about 3–5 minutes per side, until nicely browned. Remove the roast and set aside.
  2. Sauté vegetables: Add chopped onion, carrots, and celery to the Dutch oven. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Add minced garlic and cook for an additional 1 minute until fragrant.
  3. Make the sauce: Stir in crushed tomatoes, beef broth, red wine, tomato paste, dried oregano, dried basil, 1 teaspoon salt, and ½ teaspoon black pepper. Bring the mixture to a simmer.
  4. Cook the roast: Return the seared roast to the Dutch oven with the sauce. Cover and transfer to a preheated oven at 325°F (163°C). Cook for 2½ to 3 hours until the meat is fork-tender and easily shreds.
  5. Shred the meat: Remove the roast from the oven and allow it to rest for 10 minutes. Using two forks, shred the meat into bite-sized pieces.
  6. Combine: Return the shredded meat to the sauce in the Dutch oven and keep warm on low heat while preparing the risotto.
  7. Sauté shallot: In a separate saucepan, heat 2 tablespoons olive oil over medium heat. Add finely chopped shallot and cook 3–5 minutes until softened and translucent.
  8. Toast the rice: Add Arborio rice to the saucepan and toast for 2–3 minutes, stirring constantly to coat the rice with oil and shallots.
  9. Add wine: Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.
  10. Cook the risotto: Add 1 cup of hot chicken broth to the rice. Stir constantly until the liquid is absorbed. Continue adding broth 1 cup at a time, stirring often, until the rice is creamy and tender, about 20–25 minutes in total.
  11. Finish: Stir in the grated Parmesan cheese and butter until melted and creamy. Season risotto with salt and pepper to taste.

Notes

  • Use a good quality dry red wine and white wine for optimal flavor.
  • Be sure to stir the risotto continuously for the best creamy texture.
  • Let the roast rest before shredding to retain juice and tenderness.
  • The dish can be made a day ahead; flavors deepen when reheated gently.
  • For a gluten-free option, verify that broth and tomato paste are gluten-free.

Nutrition

Keywords: Italian pot roast, parmesan risotto, Italian beef recipe, slow-cooked beef, creamy risotto, comfort food

Find it online: https://leofoster.com/italian-pot-roast-and-parmesan-risotto-recipe/