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Italian Pot Roast & Parmesan Risotto

Italian Pot Roast & Parmesan Risotto
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If you’re craving a dish that encapsulates warmth and comfort, look no further than this Italian Pot Roast & Parmesan Risotto. This beloved recipe features tender beef simmered in a rich tomato sauce, complemented by creamy risotto that makes every bite a delightful experience. Perfect for cozy family dinners or entertaining friends, this meal is not only delicious but also easy to prepare. The wonderful blend of flavors will quickly make it one of your go-to recipes.

Ingredients

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  • 3–4 lb boneless beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 ½ cups Arborio rice
  • 6 cups hot chicken broth
  • 1 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the beef chuck roast with salt and pepper. In a Dutch oven, heat olive oil on medium-high and sear the roast on all sides until golden brown (about 3–5 minutes per side). Remove the roast.
  3. In the same pot, sauté onion, carrots, celery for about 5–7 minutes until softened. Add garlic and cook for another minute.
  4. Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
  5. Return the roast to the pot, cover it with a lid, and bake for about 2½–3 hours until fork-tender.
  6. Let the roast rest for about 10 minutes before shredding.
  7. For the risotto: In a separate saucepan over medium heat, sauté shallots in olive oil until softened (3–5 minutes). Add Arborio rice and toast for 2–3 minutes.
  8. Pour in grape juice; stir until absorbed. Gradually add hot chicken broth one cup at a time while stirring constantly for about 20–25 minutes until creamy.
  9. Stir in grated Parmesan cheese and butter before serving.

Nutrition

Find it online: https://sophiatasty.com/italian-pot-roast-parmesan-risotto/