Name: Cozy Italian-Inspired Pot Roast and Risotto Dinner Recipe
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Cuisine: Italian
Ingredients: 2 to 3 pounds beef chuck roast; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 medium onion, chopped; 3 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, sliced; 1 cup red wine (optional, can substitute with beef broth); 2 cups beef broth; 1 can (14.5 ounces) diced tomatoes, undrained; 2 teaspoons dried Italian herbs (oregano, basil, thyme); 1 bay leaf; 1 cup Arborio rice; 4 cups chicken or vegetable broth; 1 cup grated Parmesan cheese; 2 tablespoons butter; Fresh parsley, chopped (for garnish)

Ingredients

2 to 3 pounds beef chuck roast

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 medium onion, chopped

3 cloves garlic, minced

2 carrots, sliced

2 stalks celery, sliced

1 cup red wine (optional, can substitute with beef broth)

2 cups beef broth

1 can (14.5 ounces) diced tomatoes, undrained

2 teaspoons dried Italian herbs (oregano, basil, thyme)

1 bay leaf

1 cup Arborio rice

4 cups chicken or vegetable broth (for risotto)

1 cup grated Parmesan cheese

2 tablespoons butter

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 325°F. Season the beef chuck roast with salt and pepper on all sides. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

Step 2: In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Step 3: Pour in the red wine (or beef broth) and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.

Step 4: Return the roast to the pot and add diced tomatoes, beef broth, Italian herbs, and bay leaf. Bring to a simmer, then cover and transfer to the oven. Cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.

Step 5: About 30 minutes before the pot roast is done, prepare the risotto. In a separate saucepan, heat the chicken or vegetable broth and keep it warm over low heat.

Step 6: In a large skillet, melt 2 tablespoons of butter over medium heat. Add Arborio rice and toast for about 2 minutes, stirring frequently.

Step 7: Begin adding the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 20 minutes. When the rice is creamy and al dente, stir in the grated Parmesan cheese.

Step 8: Once the pot roast is finished, remove it from the oven and let it rest for 10 minutes before shredding. Serve the shredded pot roast over a bed of risotto, garnished with fresh parsley.

Tips & Variations

For a richer flavor, use homemade beef broth instead of store-bought.

If you prefer a non-alcoholic option, substitute red wine with extra beef broth.

Try adding a splash of white wine vinegar or lemon juice to the risotto for a subtle tang.

Use fresh herbs if available for a brighter taste instead of dried Italian herbs.

Leftover pot roast works beautifully in sandwiches or tacos the next day.

FAQs

Can I make this pot roast in a slow cooker instead of the oven?

Yes, after searing the roast and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the meat is tender.

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

Arborio rice is best for creamy risotto, but you can use other short-grain rice varieties like Carnaroli or Vialone Nano. Avoid long-grain rice as it won’t achieve the same texture.