Description
This Italian Pot Roast and Risotto recipe combines a tender, slow-cooked beef chuck roast infused with herbs, red wine, and tomatoes alongside a creamy, perfectly cooked Arborio rice risotto enriched with Parmesan cheese and butter. It is a cozy, elegant dish perfect for special occasions or comforting family dinners, featuring rich flavors and satisfying textures.
Ingredients
Scale
For the Pot Roast
- 3 to 4 pounds of beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup dry red wine
- 1 can (14 oz) diced tomatoes, with juices
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
For the Risotto
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Prepare the roast: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides for optimal flavor.
- Sear the meat: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side, then remove and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften and onion turns translucent.
- Add garlic: Stir in minced garlic and cook for one additional minute, making sure it doesn’t burn.
- Deglaze with wine: Pour in the red wine, scraping the pot’s bottom to loosen browned bits. Simmer for 2-3 minutes until slightly reduced.
- Combine and simmer: Return the roast to the pot, add beef broth, diced tomatoes with juices, oregano, basil, and bay leaf. Bring to a gentle simmer.
- Bake the roast: Cover with a lid and transfer the pot to a preheated oven at 300°F (150°C). Cook for 3-4 hours until the meat is fork-tender.
- Prepare warm broth: While roast cooks, bring the chicken or vegetable broth to a simmer in a medium saucepan and keep warm.
- Toast rice: Heat olive oil in a large skillet over medium heat, add Arborio rice, and toast for 2-3 minutes until slightly translucent, stirring frequently.
- Cook risotto: Add one cup of warm broth to the rice and stir continuously until mostly absorbed. Repeat adding broth one cup at a time, stirring until each portion is absorbed, for 20-25 minutes until creamy and rice is al dente.
- Finish risotto: Remove from heat, stir in butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Rest and serve: Remove pot roast from oven, let rest for a few minutes, then slice against the grain. Serve alongside the risotto.
- Garnish: Sprinkle fresh chopped parsley over both for a fresh, vibrant finish.
Notes
- For deeper flavor, add mushrooms or bell peppers when sautéing the vegetables.
- This recipe is excellent for meal prep and can be stored refrigerated for up to three days.
- Pair this dish with a robust Italian red wine to complement its rich flavors.
- Leftover risotto can be shaped into cakes and pan-fried for a delicious next-day meal.
