Name: Italian Pot Roast with Parmesan Risotto Dinner Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 3–4 pound boneless beef chuck roast; 2 tablespoon olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 cup beef broth; 1 cup dry red wine (such as Chianti or Merlot); 2 tablespoon tomato paste; 1 tablespoon dried oregano; 1 tablespoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoon olive oil; 1 shallot, finely chopped; 1 1/2 cup Arborio rice; 6 cup hot chicken broth, divided; 1/2 cup dry white wine (such as Pinot Grigio); 1 cup grated Parmesan cheese; 2 tablespoon butter; Salt and pepper to taste

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Introduction

Enjoy a comforting Italian dinner featuring a tender, slow-braised pot roast paired with creamy Parmesan risotto. This hearty meal combines rich, aromatic flavors with indulgent textures, perfect for a cozy night in.

A white plate holds a rich dish with three main layers. The bottom layer is creamy light yellow risotto spread evenly across the plate. On top of the risotto sits a thick, dark brown piece of meat with a crispy texture. The meat is topped with a small dollop of white butter melting slowly and some chopped green herbs scattered over it. Around the meat and risotto, there is a smooth dark red sauce pooling gently, adding a glossy finish. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 pound boneless beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 cup beef broth
1 cup dry red wine (such as Chianti or Merlot)
2 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 shallot, finely chopped
1 1/2 cups Arborio rice
6 cups hot chicken broth, divided
1/2 cup dry white wine (such as Pinot Grigio)
1 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 325°F. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck roast on all sides until a caramelized crust forms, about 2-3 minutes per side. Remove the roast and set aside.
Step 2: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and lightly browned. Stir in the minced garlic and cook for another minute to release its aroma.
Step 3: Add crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Stir gently to combine.
Step 4: Return the seared roast to the pot, ensuring it is submerged in the liquid. Cover with a tight-fitting lid and transfer to the oven. Braise for 3-4 hours until the meat is fork-tender and falls apart easily.
Step 5: While the pot roast cooks, prepare the Parmesan risotto. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely chopped shallot and sauté until soft and translucent, about 2-3 minutes.
Step 6: Stir in the Arborio rice and toast for 1-2 minutes until the edges become slightly translucent. Pour in the white wine and cook, stirring constantly, until fully absorbed.
Step 7: Add hot chicken broth one cup at a time, stirring continuously and allowing each cup to absorb before adding the next. Continue until the rice is tender but still slightly firm to the bite.
Step 8: Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve the creamy risotto alongside the tender Italian pot roast for a perfect pairing.

Tips & Variations

For extra richness, stir in a splash of heavy cream to the risotto before serving.
Substitute the beef chuck roast with a pork shoulder for a different but equally tender result.
Use fresh herbs like rosemary or thyme instead of dried oregano and basil for a brighter flavor.
If you prefer, replace the red wine in the pot roast with additional beef broth for a milder taste.
For a vegetarian risotto, use vegetable broth and omit the pot roast, adding roasted mushrooms or grilled vegetables instead.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to the risotto to restore its creamy texture.

How to Serve

A thick piece of dark brown, tender beef rests on a bed of creamy light beige risotto spread evenly on a white plate. The beef is topped with a small dollop of white butter slowly melting and fresh green chopped herbs sprinkled on top. Surrounding the beef and risotto is a rich, chunky reddish-brown sauce that pools around the edges, adding depth to the presentation. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pot roast ahead of time?

Yes, the pot roast can be made a day ahead. It actually tastes better after the flavors have had time to meld. Reheat gently before serving.

What if I don’t have Arborio rice for the risotto?

Arborio rice is best for risotto due to its high starch content, but you can substitute other short-grain rices like Carnaroli or Vialone Nano for a similar creamy texture.