Name: Slow-Braised Pot Roast with Creamy Parmesan Risotto Recipe
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3–4 lb boneless beef chuck roast; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 1 (28 oz) can crushed tomatoes; 1 cup beef broth; 2 tbsp tomato paste; 1 tbsp dried oregano; 1 tbsp dried basil; 1 tsp salt; ½ tsp black pepper; 2 tbsp olive oil; 1 shallot, finely chopped; 1½ cups Arborio rice; 6 cups hot chicken broth, divided; 1 cup grated Parmesan cheese; 2 tbsp butter; Salt and pepper, to taste

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Introduction

This slow-braised pot roast pairs rich, tender beef with a flavorful, creamy Parmesan risotto for a comforting and elegant meal. The roast simmers in a savory tomato and herb sauce, while the risotto adds a luscious, cheesy finish.

A white bowl filled with two main layers is shown on a white marbled surface. The base layer is creamy yellow risotto with a soft, slightly glossy texture, forming a ring around the edge of the bowl. On top, thick chunks of dark brown braised meat in a rich, glossy sauce are scattered over the risotto. The meat looks tender with visible fibers, and small green parsley leaves are sprinkled over the dish for color contrast. The dish appears warm and fresh with a comforting, hearty feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lb boneless beef chuck roast
2 tbsp olive oil (plus 2 tbsp for risotto)
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 cup beef broth
2 tbsp tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1 tsp salt
½ tsp black pepper
1 shallot, finely chopped
1½ cups Arborio rice
6 cups hot chicken broth, divided
1 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper, to taste

Instructions

Step 1: Season the beef chuck roast with salt and pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
Step 2: In the same pot, sauté the chopped onion, carrots, and celery until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
Step 4: Return the seared roast to the pot, cover it, and place in a preheated oven at 325°F. Bake for 2½ to 3 hours until the meat is very tender and easily shredded. Once done, shred the beef and keep warm.
Step 5: While the roast cooks, prepare the risotto. Heat 2 tablespoons olive oil in a separate pan over medium heat. Sauté the finely chopped shallot until soft, about 3 minutes. Add the Arborio rice and toast it, stirring constantly, for 2 to 3 minutes.
Step 6: Add the hot chicken broth one cup at a time to the rice, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process for 20 to 25 minutes until the rice is creamy and cooked through.
Step 7: Remove the risotto from heat, then stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve the creamy risotto alongside the shredded pot roast.

Tips & Variations

For extra richness, add a splash of heavy cream or mascarpone cheese to the risotto just before serving.
Use fresh herbs instead of dried oregano and basil for a brighter flavor.
Leftover pot roast meat can be used in sandwiches or tacos for another meal.

Storage

Store any 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 to the risotto to restore creaminess.

How to Serve

A white plate holds a creamy risotto base with a thick texture and light beige color, topped with a rich brown beef stew that contains small carrots and green herbs sprinkled on top. The beef stew layer is chunky and moist, spread evenly over the risotto, creating a mix of colors and textures. The plate is placed on a white marbled surface, with a blurred restaurant background showing chairs and tables. 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, other cuts like brisket or round roast can work well for slow braising, but chuck roast is preferred for its marbling and tenderness.

Do I need to stir the risotto constantly?

While frequent stirring helps create a creamy texture, it’s not necessary to stir constantly. Just ensure you stir often enough to prevent the rice from sticking and to encourage even cooking.