Slow-Braised Pot Roast with Creamy Parmesan Risotto Recipe
A comforting slow-braised pot roast cooked with aromatic vegetables and herbs, served alongside a creamy Parmesan risotto that perfectly complements the tender beef.
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pot Roast
- 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
Parmesan Risotto
- 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
Instructions
- Season and sear the roast: Season the beef chuck roast generously with salt and pepper. Heat olive oil in a pot over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
- Sauté vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add liquids and seasonings: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
- Braise the roast: Return the seared roast to the pot with the tomato mixture. Cover the pot and bake in a preheated oven at 325°F (163°C) for 2½ to 3 hours, or until the meat is tender and easily shredded. Remove from oven and keep warm.
- Prepare risotto base: In a separate pan, heat olive oil over medium heat. Sauté the finely chopped shallot until soft and translucent, about 3-5 minutes. Add the Arborio rice and toast for 2-3 minutes, stirring frequently.
- Cook the risotto: Gradually add the hot chicken broth one cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for 20-25 minutes, until the rice is creamy and cooked through but still slightly al dente.
- Finish the risotto: Remove the risotto from heat. Stir in the grated Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.
- Serve: Shred the pot roast and serve it alongside or atop the creamy Parmesan risotto for a hearty and flavorful meal.
Notes
- Use a heavy, oven-safe pot or Dutch oven for the braising process to ensure even cooking.
- Keep the chicken broth hot while making the risotto to help it cook evenly and achieve the perfect creamy texture.
- For a richer risotto, you can add a splash of white wine before adding the broth.
- Leftover pot roast can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust seasoning at the end of cooking both dishes to your taste preference.
Keywords: pot roast, slow braised, parmesan risotto, beef chuck roast, comfort food, Italian-American recipe
