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Italian Pot Roast and Parmesan Risotto

Italian pot roast and Parmesan risotto served in a shallow white bowl topped with shredded beef and Parmesan cheese
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A fork-tender slow-braised Italian pot roast served over rich, creamy Parmesan risotto. The roast drippings are stirred into the risotto for incredible depth of flavor. A complete, restaurant-quality comfort meal perfect for weekends or special occasions.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup dry red wine (Chianti or Merlot)
  • 2 cups beef broth
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large shallot, finely chopped (or 1/2 small yellow onion)
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (Pinot Grigio)
  • 4 to 5 cups warm beef or chicken broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 325 degrees F (160 degrees C).
  2. Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4 to 5 minutes per side. Remove and set aside.
  3. Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook for 1 more minute until fragrant.
  4. Pour in the red wine and scrape up all browned bits from the bottom of the pot. Let simmer for 2 to 3 minutes.
  5. Stir in the crushed tomatoes, beef broth, oregano, and bay leaves. Return the roast to the pot and spoon sauce over the top.
  6. Bring to a simmer, cover tightly, and transfer to the oven. Cook for 3 to 3 1/2 hours until the beef shreds easily with a fork.
  7. In the final 30 to 35 minutes of roasting, heat olive oil and butter in a large wide saucepan over medium heat. Add the shallot and cook until soft and translucent, about 3 to 4 minutes.
  8. Add the Arborio rice and stir constantly for 2 minutes until the outer edges of the grains turn slightly translucent.
  9. Pour in the white wine and stir continuously until fully absorbed, about 2 minutes.
  10. Add warm broth one ladleful at a time, stirring frequently and waiting for each addition to be nearly absorbed before adding the next. Continue for 20 to 25 minutes until the risotto is creamy and the rice is cooked through with a slight bite.
  11. Remove the pot roast from the oven and let it rest in the pot for 10 minutes. Remove the bay leaves and shred the beef with two forks, mixing it back into the braising juices.
  12. Stir the Parmesan cheese and parsley into the risotto. Season with salt and pepper to taste. If too thick, stir in a ladleful of the pot roast braising juices.
  13. Spoon risotto into shallow bowls, top with shredded pot roast and a generous spoonful of braising juices, garnish with extra Parmesan, and serve immediately.

Notes

  • Always use warm broth when making risotto. Cold broth disrupts the starch release and breaks the creamy texture.
  • Arborio rice is essential for proper risotto texture. Carnaroli is an acceptable substitute. Do not use long-grain rice.
  • The pot roast can be made a day ahead and refrigerated overnight. Skim any solidified fat before reheating. The flavor deepens significantly by the next day.
  • For the richest risotto, replace the last few additions of broth entirely with the pot roast braising juices.

Nutrition

Find it online: https://www.benefitiany.com/italian-pot-roast-and-parmesan-risotto/