Can I make this pot roast ahead of time?

Absolutely! In fact, it tastes even better the next day. Just store the roast and sauce in the fridge and reheat gently on the stove.

Can I use a slow cooker instead of the oven?

Yes! After searing the meat and sautéing the veggies, transfer everything to a slow cooker. Cook on low for about 8 hours or until tender.

What if I don’t have Arborio rice?

You can use another short-grain rice, like Carnaroli or Vialone Nano, but Arborio gives that classic creamy risotto texture.

How do I store leftovers?

Keep the roast and risotto in separate containers in the fridge for up to 3 days. Reheat the risotto with a splash of broth or water to bring back its creaminess.

Slow Braised Pot Roast with Creamy Parmesan Risotto

Description

This Slow Braised Pot Roast with Creamy Parmesan Risotto is the ultimate comfort food — tender, melt-in-your-mouth beef simmered in a rich tomato-herb sauce, served over velvety Parmesan risotto. Perfect for cozy dinners, family gatherings, or any night you need a warm, satisfying meal that feels like a hug in a bowl.

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
1 ½ 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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Instructions

Sear the Beef: Season the chuck roast with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until golden brown (3–5 minutes per side). Remove and set aside.
Sauté Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 minute more.
Build the Sauce: Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Mix well and bring to a gentle simmer.
Braise the Roast: Return the roast to the pot, cover, and place in a 325°F (163°C) oven. Cook for 2½–3 hours until the beef is fork-tender. Let rest for 10 minutes, then shred and return to the sauce.
Make the Risotto: While the roast cooks, heat olive oil in a saucepan over medium heat. Add shallot and cook for 3–5 minutes. Add Arborio rice and toast for 2–3 minutes.
Add Broth Gradually: Pour in one cup of hot broth at a time, stirring until absorbed before adding more. Continue for about 20–25 minutes, until rice is creamy and al dente.
Finish the Risotto: Stir in Parmesan cheese and butter. Season with salt and pepper.
Serve: Spoon creamy risotto onto plates and top with shredded pot roast and sauce. Garnish with fresh parsley if desired.

Notes

Slow Cooker Option: After searing, transfer all ingredients to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.
Make-Ahead Tip: Both the pot roast and risotto reheat beautifully — just add a splash of broth to loosen before serving.
Storage: Store leftovers in airtight containers for up to 3 days in the fridge.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main course
Method: Braising, Stove Top
Cuisine: American ,italian

Nutrition

Serving Size: 1 serving
Calories: 625 kcal
Sugar: 7 g
Sodium: 870 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0.3 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 125 mg