A comforting Italian-inspired pot roast served with creamy risotto, perfect for a cozy dinner.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:4 hours
Total Time:4 hours 30 minutes
Yield:6 servings 1x
Category:Dinner
Method:Oven and Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
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
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.
In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Pour in the red wine (or beef broth) and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.
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.
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.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add Arborio rice and toast for about 2 minutes, stirring frequently.
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.
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.
Notes
For a richer flavor, add a tablespoon of tomato paste to the pot roast mixture before cooking.
If you’re short on time, you can use a slow cooker for the pot roast; cook on low for 8 hours or high for 4 hours.