Description
A cozy Italian-inspired pot roast served alongside creamy Parmesan risotto, featuring tender beef slow-cooked with herbs, garlic, and tomatoes for a comforting, elegant dinner.
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup Arborio rice
- 4 cups warm chicken or vegetable broth (for risotto)
- 2 tbsp unsalted butter (for risotto)
- 1/2 cup grated Parmesan cheese (for risotto)
Instructions
- Preheat oven to 325°F (165°C).
- Season beef roast with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat and sear roast on all sides until browned. Remove and set aside.
- Add onion to the pot and cook until softened, then stir in garlic.
- Add beef broth, crushed tomatoes, tomato paste, rosemary, thyme, and bay leaf.
- Return roast to the pot, cover, and transfer to the oven.
- Braise for 3–3.5 hours until beef is fork-tender.
- For risotto, melt butter in a saucepan over medium heat.
- Add Arborio rice and toast for 1–2 minutes.
- Gradually add warm broth, one ladle at a time, stirring constantly until absorbed.
- Continue until rice is creamy and tender, about 18–20 minutes.
- Stir in Parmesan cheese and adjust seasoning.
- Serve sliced pot roast over risotto with pan juices.
Notes
- Risotto should be creamy, not dry.
- Pot roast tastes even better the next day.
- Garnish with fresh parsley or basil if desired.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian-Inspired