Name: Italian Pot Roast with Parmesan Risotto Recipe
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Cuisine: Italian
Ingredients: 3–4 lbs beef chuck roast; 2 tablespoons olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 cups beef broth; 1 cup red wine (merlot or cabernet sauvignon); 1 can (14 oz) diced tomatoes, with juice; 2 teaspoons Italian seasoning; Salt and pepper to taste; 2 cups Arborio rice; 5 cups chicken broth, warmed; 1 cup Parmesan cheese, grated; 2 tablespoons butter; Fresh parsley, chopped for garnish

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Introduction

This Italian Pot Roast Parmesan Risotto brings together tender, flavorful beef and creamy risotto for a comforting meal. The rich blend of herbs, wine, and Parmesan cheese creates a dish perfect for family dinners or special occasions.

A round layer of creamy, white risotto with a soft, slightly textured surface forms the base on a white plate; on top of this is a rich, dark-brown braised meat cut into thick, chunky pieces with a tender texture. Surrounding the meat are several small, glossy cherry tomatoes in red and orange shades, mixed with some dark brown sauce that is slightly thick and glossy, pooling gently around the risotto. Fresh, bright green herb sprigs are placed on top of the meat and tomatoes, adding a lively contrast. The white plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lbs beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 cups beef broth
1 cup red wine (merlot or cabernet sauvignon)
1 can (14 oz) diced tomatoes, with juice
2 teaspoons Italian seasoning
Salt and pepper to taste
2 cups Arborio rice
5 cups chicken broth, warmed
1 cup Parmesan cheese, grated
2 tablespoons butter
Fresh parsley, chopped for garnish

Instructions

Step 1: Heat the olive oil in a large Dutch oven over medium-high heat. Pat the beef chuck roast dry, then season generously with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side.
Step 2: Remove the roast from the pot. Add the chopped onion and minced garlic to the same pot and sauté until fragrant and translucent, about 5 minutes.
Step 3: Pour in the red wine and scrape the brown bits from the bottom of the pot. Let it simmer for 2-3 minutes before adding beef broth, diced tomatoes with their juice, and Italian seasoning.
Step 4: Return the roast to the pot, ensuring it is immersed in the liquid. Cover, reduce heat to low, and simmer for about 2 hours, or until the meat is fork-tender.
Step 5: To make the risotto, heat butter in a saucepan over medium heat. Add Arborio rice and stir for 2-3 minutes until translucent.
Step 6: Gradually add warm chicken broth one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until rice is creamy and al dente, about 20-30 minutes.
Step 7: Remove risotto from heat and stir in grated Parmesan cheese for richness and creaminess.
Step 8: Slice the pot roast and serve with a generous scoop of Parmesan risotto. Garnish with chopped fresh parsley for color and freshness.

Tips & Variations

Use a dry red wine such as Merlot or Cabernet Sauvignon for the best flavor in the pot roast.
Stir the risotto continuously to achieve a creamy texture without it sticking to the pan.
For a vegetarian variation, substitute beef broth with vegetable broth and omit the pot roast, serving the risotto with roasted mushrooms instead.
Add a splash of cream to the risotto at the end for extra richness if desired.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the risotto if needed.

How to Serve

A white plate with creamy, pale yellow risotto spread evenly as the bottom layer, topped with a large piece of dark brown, slow-cooked meat that looks tender and juicy with rich sauce on top, garnished with a small bunch of fresh green herbs. In the background, there is a glass of deep red wine on a white marbled surface. The scene is lit with natural light with a soft, blurred green and pink background visible through a window. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the pot roast?

Yes, you can use other cuts like brisket or chuck shoulder. Just ensure the meat is suitable for slow cooking to become tender.

Is it necessary to use Arborio rice for risotto?

Arborio rice is preferred because of its high starch content, which creates the creamy texture of risotto. Other short-grain rice varieties may work but could alter the texture.