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Braised Pot Roast Risotto

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4.2 from 58 reviews

This comforting Slow‑Braised Pot Roast with Creamy Parmesan Risotto features a fork‑tender beef chuck roast slow-cooked in a rich tomato-herb sauce, paired perfectly with velvety Parmesan risotto. This elegant yet easy-to-make dinner is ideal for family meals or special occasions, combining hearty flavors with creamy, cheesy textures for a satisfying Italian-inspired meal.

Ingredients

Scale

Pot Roast

  • 3–4 lb boneless beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp salt
  • ½ tsp black pepper

Parmesan Risotto

  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1½ cups Arborio rice
  • 6 cups hot chicken broth, divided
  • 1 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper, to taste

Instructions

  1. Prepare and Sear the Roast: Season the beef chuck roast generously with salt and black pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides until it develops a rich brown crust. Remove the roast and set aside.
  2. Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add minced garlic and sauté for another minute to release its aroma.
  3. Create the Braising Sauce: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and pepper. Mix well and bring to a gentle simmer.
  4. Braise the Roast: Return the seared roast to the pot, nestling it into the tomato-herb sauce. Cover the pot with a lid and place it in a preheated oven at 325°F (163°C). Braise for 2½ to 3 hours, or until the meat is fork-tender and easily shredded. Once cooked, shred the meat and keep it warm in the sauce.
  5. Cook the Risotto: In a separate large skillet or pot, heat olive oil over medium heat. Add the finely chopped shallot and sauté until translucent and soft. Add the Arborio rice and toast it, stirring constantly, for 2-3 minutes until the edges become translucent.
  6. Add Broth Gradually: Begin adding the hot chicken broth one cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for 20-25 minutes until the rice is creamy and cooked al dente.
  7. Finish the Risotto: Remove the risotto from heat and stir in grated Parmesan cheese and butter until melted and fully combined. Season with salt and pepper to taste.
  8. Serve: Plate a generous scoop of creamy Parmesan risotto and top it with the shredded, tomato-braised pot roast. Spoon extra sauce over the top for added flavor.

Notes

  • You can use dried herbs as listed or triple the quantity with fresh herbs for a stronger, more vibrant taste.
  • To save time and dishes, make the risotto in the same pot after thoroughly cleaning it from the pot roast cooking.
  • The pot roast freezes well for meal prep, but the risotto is best enjoyed fresh for optimal creamy texture.

Find it online: https://yumfoodusa.com/braised-pot-roast-risotto/