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
For the Pot Roast:
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3–4 lbs chuck roast
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2 tbsp olive oil
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1 large onion, chopped
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3 carrots, sliced
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4 garlic cloves, minced
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1 cup red wine
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2 cups beef broth
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1 can (14 oz) diced tomatoes
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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2 bay leaves
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Salt & pepper, to taste
For the Parmesan Risotto:
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1 ½ cups Arborio rice
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2 tbsp olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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5 cups chicken broth (kept warm)
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¾ cup Parmesan cheese, grated
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¼ cup heavy cream
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2 tbsp butter
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Salt & pepper, to taste
Instructions
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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. -
Sauté Vegetables:
In the same pot, add onion, carrots, and garlic. Sauté until fragrant and softened. -
Deglaze with Wine:
Pour in red wine, scraping up any browned bits from the bottom. Simmer 5 minutes to cook off the alcohol. -
Add Broth and Herbs:
Stir in beef broth, diced tomatoes, rosemary, thyme, bay leaves, salt, and pepper. Return roast to the pot. -
Slow Cook:
Cover and cook on low heat for 4–6 hours, or until the beef is tender and easily shredded. -
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. -
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. -
Finish the Risotto:
Stir in butter, Parmesan cheese, heavy cream, salt, and pepper. Mix until creamy and smooth. -
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
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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