Description
This Cozy Italian-Inspired Pot Roast and Risotto Dinner is a comforting meal featuring a tender beef chuck roast slow-cooked with aromatic vegetables, red wine, and Italian herbs, paired perfectly with creamy Parmesan risotto. The rich flavors meld beautifully, making it ideal for a cozy family dinner or special occasions.
Ingredients
Scale
Pot Roast
- 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
Risotto
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Season: Preheat your oven to 325°F. Season the beef chuck roast evenly with salt and black pepper on all sides to enhance flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until it develops a rich brown crust, about 4-5 minutes per side. Remove the roast and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables soften and begin to caramelize, adding depth of flavor.
- Deglaze the Pot: Pour in the red wine or substitute with beef broth, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Combine and Cook Roast: Return the seared roast to the pot. Add diced tomatoes with their juice, beef broth, dried Italian herbs, and bay leaf. Bring to a simmer, then cover with a lid and transfer the pot to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and shreds easily with a fork.
- Prepare Broth for Risotto: About 30 minutes before the pot roast finishes, heat the chicken or vegetable broth in a separate saucepan over low heat, keeping it warm for the risotto.
- Toast the Rice: In a large skillet, melt 2 tablespoons of butter over medium heat. Add Arborio rice and toast it for approximately 2 minutes, stirring frequently to ensure even toasting without burning.
- Cook Risotto: Gradually add the warm broth one ladle at a time to the toasted rice, stirring continuously. Allow each addition to be absorbed before adding the next. Continue this process for about 20 minutes until the risotto is creamy and the rice is cooked al dente.
- Finish Risotto: Stir in the grated Parmesan cheese to melt and add richness. Adjust seasoning if necessary.
- Rest and Serve: Once the pot roast is done, remove it from the oven and let it rest for 10 minutes. Shred the meat with forks and serve it over a bed of the creamy risotto. Garnish with fresh chopped parsley for a burst of color and freshness.
Notes
- If red wine is not desired, substitute with additional beef broth for depth of flavor without alcohol.
- Keep the broth warm when making risotto to ensure even cooking and a creamy texture.
- Allow the pot roast to rest before shredding to retain its juices and tenderness.
- Use fresh Parmesan cheese for best flavor in risotto.
- This recipe can be made a day ahead; risotto is best served fresh for optimal texture.
- If you prefer a thicker sauce for the pot roast, you can reduce the cooking liquid on the stovetop after removing the meat.
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Keywords: pot roast, Italian pot roast, risotto, beef chuck roast, slow cooked beef, creamy risotto, comfort food, weeknight dinner
