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Tender Italian Pot Roast and Parmesan Risotto served on a plate, topped with rich gravy and fresh herbs for the ultimate comfort meal.

Italian Pot Roast and Parmesan Risotto


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  • Author: Aneta
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings 1x

Description

This Italian Pot Roast and Parmesan Risotto is the ultimate comfort food — tender, slow-cooked beef in a rich red wine sauce served over creamy, cheesy risotto. It’s cozy, flavorful, and perfect for family dinners or special occasions.


Ingredients

Scale

For the Pot Roast:

  • 34 lbs chuck roast

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 3 carrots, sliced

  • 4 garlic cloves, minced

  • 1 cup red wine

  • 2 cups beef broth

  • 1 can (14 oz) diced tomatoes

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • Salt & pepper, to taste

For the Parmesan Risotto:

  • 1 ½ cups Arborio rice

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 5 cups chicken broth (kept warm)

  • ¾ cup Parmesan cheese, grated

  • ¼ cup heavy cream

  • 2 tbsp butter

  • Salt & pepper, to taste


Instructions

  1. Brown the Pot Roast:
    Heat olive oil in a large pot over medium-high heat. Sear the chuck roast on all sides until golden brown. Remove and set aside.

  2. Sauté Vegetables:
    In the same pot, add onion, carrots, and garlic. Sauté until fragrant and softened.

  3. Deglaze with Wine:
    Pour in red wine, scraping up any browned bits from the bottom. Simmer 5 minutes to cook off the alcohol.

  4. Add Broth and Herbs:
    Stir in beef broth, diced tomatoes, rosemary, thyme, bay leaves, salt, and pepper. Return roast to the pot.

  5. Slow Cook:
    Cover and cook on low heat for 4–6 hours, or until the beef is tender and easily shredded.

  6. Prepare the Risotto:
    While the roast cooks, heat olive oil in a separate pan. Add onion and garlic, cooking until soft. Stir in Arborio rice and toast for 1–2 minutes.

  7. Cook the Risotto:
    Gradually add warm chicken broth, one ladle at a time, stirring until absorbed before adding more. Continue for about 20 minutes, until rice is creamy and al dente.

  8. Finish the Risotto:
    Stir in butter, Parmesan cheese, heavy cream, salt, and pepper. Mix until creamy and smooth.

  9. Serve:
    Plate the risotto, top with shredded pot roast, and spoon some of the sauce over the top. Garnish with fresh parsley or extra Parmesan.

Notes

  • For a deeper flavor, use a good-quality dry red wine such as Merlot or Cabernet.
    If making ahead, store the roast and risotto separately and reheat gently with a splash of broth.
    The pot roast can be cooked in a slow cooker (6–8 hours on low) or Dutch oven (325°F for 3–4 hours).

  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Dinner
  • Method: Slow Cooked / Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate (about 1 ½ cups)
  • Calories: 620 kcal
  • Sugar: 6 g
  • Sodium: 870 mg
  • Fat: 32 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 46 g
  • Cholesterol: 135 mg