Italian Pot Roast Risotto (Print Version)
# Ingredients:
→ Pot Roast
01 -
3–4 lb boneless beef chuck roast
02 -
2 tbsp olive oil
03 -
1 large onion, chopped
04 -
2 carrots, chopped
05 -
2 celery stalks, chopped
06 -
4 cloves garlic, minced
07 -
1 (28 oz) can crushed tomatoes
08 -
1 cup beef broth
09 -
1 cup dry red wine (such as Chianti or Merlot)
10 -
2 tbsp tomato paste
11 -
1 tbsp dried oregano
12 -
1 tbsp dried basil
13 -
1 tsp salt
14 -
1/2 tsp black pepper
→ Parmesan Risotto
15 -
2 tbsp olive oil
16 -
1 shallot, finely chopped
17 -
1 1/2 cups Arborio rice
18 -
6 cups hot chicken broth, divided
19 -
1/2 cup dry white wine (such as Pinot Grigio)
20 -
1 cup grated Parmesan cheese
21 -
2 tbsp butter
22 -
Salt and pepper to taste
# Instructions:
01 -
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.
02 -
Add onion, carrots, and celery to the pot. Cook until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
03 -
Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
04 -
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.
05 -
Let the roast rest for 10 minutes. Shred with two forks. Return shredded meat to the pot and keep warm.
06 -
Heat olive oil in a saucepan over medium heat. Cook the shallot until softened, 3–5 minutes.
07 -
Add Arborio rice and toast for 2–3 minutes, stirring constantly.
08 -
Pour in white wine. Stir until absorbed.
09 -
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.
10 -
Stir in Parmesan cheese and butter. Season with salt and pepper.
11 -
Serve the pot roast over a bed of Parmesan risotto. Garnish with fresh parsley, if desired.
# Notes:
01 -
Use bone-in chuck roast for a richer flavor.
02 -
Add other vegetables, such as potatoes or mushrooms, to the pot roast.
03 -
Substitute Pecorino Romano or Asiago for Parmesan.
04 -
For extra creamy risotto, add a splash of heavy cream.