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Italian Pot Roast & Parmesan Risotto

Hearty Italian Pot Roast paired with creamy Parmesan Risotto for a comforting and delicious meal.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3 lbs Chuck roast Can also use brisket
  • 2 tbsp Olive oil For searing
  • 1 large Onion, chopped
  • 3 medium Carrots, chopped
  • 4 cloves Garlic, minced Use more for stronger flavor
  • 1 cup Red wine Use drinkable wine for best flavor
  • 1 can Crushed tomatoes (28 oz)
  • 2 tbsp Tomato paste
  • 2 cups Beef broth
  • 1 tbsp Italian herbs Dried or fresh
  • 1/2 tsp Chili flakes Optional for spice
For the Parmesan Risotto
  • 1 cup Arborio rice
  • 4 cups Chicken or vegetable broth Warm, for cooking
  • 1/2 cup Parmesan cheese, grated For stirring in
  • 1 tbsp Butter For creaminess
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced

Method
 

Preparation
  1. Heat olive oil in a heavy pot over medium-high heat. Sear the chuck roast on all sides until browned.
  2. Remove the meat and set it aside.
  3. Add chopped onions, carrots, and garlic to the pot. Sauté until vegetables soften.
  4. Pour in red wine and scrape any brown bits from the pot.
  5. Stir in crushed tomatoes, tomato paste, beef broth, and Italian herbs.
  6. Return the chuck roast to the pot. Cover and simmer on low for 3 hours, or until meat is fork-tender.
Cooking the Risotto
  1. In a separate pot, melt butter over medium heat. Add the chopped onion and garlic, cooking until translucent.
  2. Add Arborio rice and stir to coat in the butter, cooking for 1-2 minutes.
  3. Gradually add warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  4. When the rice is creamy and al dente, stir in grated Parmesan cheese.
Serving
  1. Serve the Italian Pot Roast over a bed of Parmesan risotto, garnished with fresh herbs if desired.
  2. Enjoy with crusty bread and roasted veggies on the side.

Notes

This dish pairs well with crusty bread for mopping, roasted vegetables, or a fresh salad. Feel free to experiment with side dishes like pasta or mashed potatoes.