Italian Pot Roast with Parmesan Risotto Recipe
This Italian Pot Roast Parmesan Risotto recipe combines tender, slow-simmered beef chuck roast infused with savory herbs and a rich tomato-wine sauce, paired perfectly with creamy, cheesy Parmesan risotto. A comforting, hearty dish showcasing classic Italian flavors made from scratch.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Pot Roast
- 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
For the Parmesan Risotto
- 2 cups Arborio rice
- 5 cups chicken broth, warmed
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter
- Fresh parsley, chopped for garnish
Instructions
- Sear the Roast: Heat the olive oil in a large Dutch oven over medium-high heat. Pat the beef chuck roast dry and season generously with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side.
- Sauté Aromatics: Remove the roast from the pot. In the same pot, add chopped onion and minced garlic. Sauté over medium heat until fragrant and translucent, about 5 minutes.
- Deglaze with Wine: Pour in the red wine and scrape the bottom of the pot to lift browned bits. Let simmer for 2-3 minutes to reduce slightly.
- Add Broth, Tomatoes and Seasoning: Add beef broth, diced tomatoes with juice, and Italian seasoning. Stir to combine.
- Braise the Roast: Return the seared roast to the pot, nestling it into the liquid. Cover and reduce heat to low. Simmer gently for about 2 hours until the meat is fork-tender.
- Prepare the Risotto Base: While roast braises, melt butter in a saucepan over medium heat. Add Arborio rice and stir for 2-3 minutes until grains turn translucent.
- Cook the Risotto: Gradually add warmed chicken broth one ladle at a time, stirring continuously. Wait for each addition to be mostly absorbed before adding the next. Continue for 20-30 minutes until rice is creamy and al dente.
- Finish the Risotto: Remove the risotto from heat and stir in grated Parmesan cheese to add creamy richness.
- Serve: Slice the pot roast and plate alongside a generous scoop of Parmesan risotto. Garnish with chopped fresh parsley for color and flavor.
Notes
- Use a heavy-bottomed Dutch oven for even searing and cooking.
- Choosing a good quality red wine like Merlot or Cabernet Sauvignon enhances the flavor.
- Stir the risotto continuously for the best creamy texture.
- Let the roast rest a few minutes after cooking before slicing to retain juices.
- Adjust salt and pepper to taste depending on broth sodium levels.
- Fresh parsley adds brightness; substitute with basil if preferred.
Keywords: Italian pot roast, Parmesan risotto, beef chuck roast, slow simmer, creamy risotto, comfort food
