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Italian Pot Roast & Parmesan Risotto

Italian Pot Roast & Parmesan Risotto: A Cozy, Indulgent Delight

This Italian Pot Roast & Parmesan Risotto is a hearty dish perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 520 kcal

Equipment

  • Dutch oven
  • Saucepan

Ingredients
  

For the Pot Roast

  • 3-4 lb boneless beef chuck roast
  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1 cup beef broth
  • 1 cup dry red wine such as Chianti or Merlot
  • 2 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Parmesan Risotto

  • 2 tablespoon olive oil
  • 1 shallot finely chopped
  • 1 ½ cups Arborio rice
  • 6 cups hot chicken broth divided
  • ½ cup dry white wine such as Pinot Grigio
  • 1 cup grated Parmesan cheese
  • 2 tablespoon butter
  • Salt and pepper to taste

Instructions
 

Pot Roast

  • Season the roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides, 3–5 minutes per side. Remove and set aside.
  • Add onion, carrots, and celery to the pot. Cook until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
  • Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
  • Return the roast to the pot. Cover and cook in a preheated oven at 325°F (163°C) for 2½–3 hours, or until the meat is fork-tender.
  • Let the roast rest for 10 minutes. Shred with two forks.
  • Return shredded meat to the pot and keep warm.

Parmesan Risotto

  • Heat olive oil in a saucepan over medium heat. Cook the shallot until softened, 3–5 minutes.
  • Add Arborio rice and toast for 2–3 minutes, stirring constantly.
  • Pour in white wine. Stir until absorbed.
  • Add 1 cup of hot chicken broth. Stir until absorbed. Continue adding broth, 1 cup at a time, stirring constantly until absorbed, about 20–25 minutes.
  • Stir in Parmesan cheese and butter. Season with salt and pepper.

Serve

  • Serve the pot roast over a bed of Parmesan risotto. Garnish with fresh parsley, if desired.

Notes

Use bone-in chuck roast for a richer flavor. Add other vegetables, such as potatoes or mushrooms, to the pot roast. Substitute Pecorino Romano or Asiago for Parmesan. For extra creamy risotto, add a splash of heavy cream.

Nutrition

Serving: 1portionCalories: 520kcalCarbohydrates: 38gProtein: 32gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 15gCholesterol: 95mgSodium: 820mgFiber: 4gSugar: 7g
Keyword Comfort Food, Cozy Dinner, Hearty Dish, Italian Pot Roast, Parmesan Risotto
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