Italian Pot Roast & Parmesan Risotto Recipe

Introduction

This Italian Pot Roast paired with creamy Parmesan Risotto is a comforting meal perfect for cozy dinners. Slow-cooked to tender perfection, the rich flavors of the beef meld beautifully with the herby tomato sauce and velvety risotto.

Ingredients

• 3–4 lb boneless beef chuck roast
• 2 tbsp olive oil (for searing)
• 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
• 2 tbsp olive oil (for risotto)
• 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. Step 1: Season the roast with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides, about 3–5 minutes per side, until browned. Remove and set aside.
2. Step 2: Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5–7 minutes. Stir in the minced garlic and cook for 1 more minute.
3. Step 3: Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer.
4. Step 4: Return the roast to the pot. Cover and place in a preheated oven at 325°F (163°C). Cook for 2½–3 hours, or until the meat is fork-tender.
5. Step 5: Remove the roast and let it rest for 10 minutes. Then shred the meat using two forks. Return the shredded meat to the pot to keep warm.
6. Step 6: Heat 2 tablespoons olive oil in a separate saucepan over medium heat. Add the finely chopped shallot and cook until softened, about 3–5 minutes.
7. Step 7: Add the Arborio rice to the shallots and toast for 2–3 minutes, stirring constantly to prevent sticking.
8. Step 8: Pour in the white wine and stir until it is fully absorbed by the rice.
9. Step 9: Begin adding the hot chicken broth one cup at a time. Stir continuously and wait until each cup is absorbed before adding the next. Continue this process for about 20–25 minutes, until the rice is creamy and tender.
10. Step 10: Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve the risotto alongside the shredded pot roast and sauce.

Tips & Variations

• For deeper flavor, sear the meat until a dark crust forms before braising.
• Use fresh herbs instead of dried if available; add them towards the end of cooking to preserve their aroma.
• Swap the chicken broth in the risotto for vegetable broth for a lighter taste.
• Add sautéed mushrooms to the risotto for an earthy dimension.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth to loosen the risotto if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the pot roast?

Yes, other tough cuts like brisket or round roast work well because they become tender when slow-cooked.

What if I don’t have a Dutch oven?

You can use a heavy-bottomed oven-safe pot or a casserole dish covered tightly with foil for the braising step.

Italian Pot Roast & Parmesan Risotto Recipe

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★★★★★

4.6 from 145 reviews

This Italian Pot Roast with Parmesan Risotto is a comforting and flavorful dish featuring tender, slow-cooked beef chuck roast in a rich tomato and herb sauce, paired perfectly with creamy, cheesy Parmesan risotto. The pot roast is seared, then oven-braised with vegetables and red wine to develop deep flavors, while the risotto is cooked stovetop to creamy perfection with shallots, white wine, and Parmesan cheese.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

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 with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides, about 3–5 minutes per side until browned. Remove the roast from the pot and set aside.
2. Sauté vegetables: In the same Dutch oven, add chopped onion, carrots, and celery. Cook over medium heat until softened, about 5–7 minutes. Add minced garlic and cook for an additional minute until fragrant.
3. Make the sauce: Stir in crushed tomatoes, beef broth, red wine, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
4. Cook the roast: Return the seared roast to the pot. Cover with the lid and transfer the Dutch oven to a preheated oven at 325°F (163°C). Cook for 2½ to 3 hours, or until the meat is fork-tender and easily shreddable.
5. Shred the meat: Remove the roast from the pot and let it rest for 10 minutes. Using two forks, shred the meat into bite-sized pieces.
6. Combine: Return the shredded meat to the pot with the tomato sauce and keep warm on very low heat or in the oven.
7. Sauté shallot for risotto: In a separate saucepan, heat 2 tablespoons olive oil over medium heat. Add the finely chopped shallot and cook until softened, about 3–5 minutes.
8. Toast the rice: Add the Arborio rice to the saucepan and toast it for 2–3 minutes, stirring constantly to coat the grains with oil and lightly toast them.
9. Add wine: Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.
10. Cook the risotto: Add 1 cup of the hot chicken broth to the rice mixture and stir until absorbed. Continue adding the broth, one cup at a time, stirring constantly and allowing each addition to absorb before adding the next. This process takes about 20–25 minutes until the rice is creamy and cooked al dente.
11. Finish risotto: Stir in the grated Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.

Notes

• For best results, use a heavy Dutch oven for searing and oven-braising the pot roast.
• Keep the chicken broth hot while making the risotto to ensure even cooking.
• You can substitute beef broth for chicken broth in the risotto for a deeper beef flavor.
• Letting the roast rest before shredding helps retain juices.
• The risotto requires attentive stirring to release the rice’s starch and achieve its creamy texture.

Keywords: Italian pot roast, Parmesan risotto, beef chuck roast recipe, creamy risotto, slow cooked beef, oven braised pot roast