Italian Pot Roast & Parmesan Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine: Return the shredded meat to the pot with the tomato sauce and keep warm on very low heat or in the oven.
- 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.
- 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.
- Add wine: Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.
- 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.
- 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
