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Italian Pot Roast and Risotto

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4.3 from 64 reviews

A comforting Italian pot roast served over creamy risotto, perfect for gatherings and special occasions.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1/2 cup Parmesan cheese
  • 2 tablespoons butter
  • Fresh parsley for garnish

Instructions

  1. Sear the roast: In a large pot, heat the olive oil over medium-high heat. Season the roast generously with salt and pepper, then sear on all sides until nicely browned. This step locks in those delicious flavors and juices. Once seared, remove the roast and set it aside to rest.
  2. Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables until they have softened and released their natural sweetness, around 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant but not browned.
  3. Deglaze the pot: Pour in the red wine, allowing it to deglaze the pot by scraping up those flavorful browned bits from the bottom. Let the wine reduce by half, concentrating the flavors for the pot roast.
  4. Combine ingredients and simmer: Return the seared roast to the pot and add the beef broth, diced tomatoes, oregano, and basil. Bring this to a gentle simmer, then cover and lower the heat. Let it cook low and slow for about 3-4 hours, or until the meat is fork-tender.
  5. Heat chicken broth: While the pot roast is cooking, heat the chicken broth in a separate pot until it’s simmering, as you’ll need it for the risotto shortly.
  6. Prepare the risotto: In another pan, melt the butter over medium heat. Add the Arborio rice, stirring to coat it in the butter for about 2 minutes without browning it.
  7. Slowly add broth: Gradually add the warm chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed. Continue this process until the rice is creamy and tender, which should take around 20 minutes.
  8. Finish the risotto: Stir in the Parmesan cheese and season with salt and pepper to taste. The risotto should be creamy and luscious—just irresistible!

Notes

Pair with roasted vegetables or a fresh salad for a complete meal.

Nutrition

Find it online: https://pennykitchenz.com/italian-pot-roast-and-risotto/

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