Slow‑Braised Pot Roast with Creamy Parmesan Risotto Recipe

Introduction

This Slow-Braised Pot Roast with Creamy Parmesan Risotto is a comforting meal perfect for a cozy night in. Tender beef slowly cooked in a rich tomato sauce pairs beautifully with a luscious, cheesy risotto that’s sure to satisfy.

Ingredients

• 3–4 lb boneless beef chuck roast
• 2 tbsp olive oil (divided)
• 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 (plus more to taste)
• ½ tsp black pepper (plus more to taste)
• 1 shallot, finely chopped
• 1½ cups Arborio rice
• 6 cups hot chicken broth, divided
• 1 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Step 1: Season the beef chuck roast with salt and black pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat, then sear the roast on all sides until browned. Remove the roast and set aside.
2. Step 2: In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion, carrots, and celery until soft, about 5–7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Step 3: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer.
4. Step 4: Return the seared roast to the pot. Cover and transfer to a preheated oven at 325°F (165°C). Bake for 2½ to 3 hours, or until the meat is tender and easily shredded. Once done, shred the meat and keep warm.
5. Step 5: For the risotto, heat olive oil in a separate pan over medium heat. Add the finely chopped shallot and sauté until soft, about 2–3 minutes. Add the Arborio rice and toast it, stirring frequently, for 2–3 minutes.
6. Step 6: Begin adding the hot chicken broth one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for 20–25 minutes, until the rice is creamy and tender.
7. Step 7: Remove the risotto from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve the creamy risotto alongside the shredded pot roast for a delicious meal.

Tips & Variations

• For extra flavor, marinate the roast with herbs and garlic a few hours before cooking.
• Use homemade beef broth for a richer taste in the pot roast.
• Swap chicken broth in the risotto with vegetable broth to make the dish suitable for pescatarian guests.
• Stir in fresh chopped parsley or basil to the risotto before serving for a burst of freshness.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of broth or water to loosen the risotto as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the pot roast?

Yes, cuts like brisket or short ribs also work well for slow braising, but cooking time may vary depending on the cut’s thickness and fat content.

How do I know when the risotto is done?

The risotto is ready when the rice is tender but still has a slight bite in the center, and the mixture is creamy and smooth.

Slow‑Braised Pot Roast with Creamy Parmesan Risotto Recipe

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★★★★★

4.8 from 61 reviews

This Slow-Braised Pot Roast with Creamy Parmesan Risotto is a comforting and hearty meal perfect for cozy dinners. Tender beef chuck roast is slow-cooked in a rich tomato and herb sauce until it melts in your mouth, paired with a luscious, creamy risotto infused with Parmesan cheese and buttery goodness.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Season and Sear the Roast: Season the beef chuck roast generously with salt and pepper on all sides. Heat olive oil in a large oven-safe pot over medium-high heat, then sear the roast on all sides until it develops a deep brown crust. Remove the roast and set aside.
2. Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté until the vegetables become soft and aromatic. Add minced garlic and cook for another minute, stirring constantly to avoid burning.
3. Add Tomato and Herbs: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer, allowing the flavors to meld.
4. Slow-Braise the Roast: Return the seared roast to the pot, nestling it into the sauce. Cover the pot with a lid and transfer it to an oven preheated to 325°F (165°C). Bake for 2½ to 3 hours until the beef is fork-tender. Once done, shred the meat and keep it warm in the sauce.
5. Prepare the Risotto Base: While the roast is cooking, heat olive oil in a separate large skillet or saucepan over medium heat. Sauté the finely chopped shallot until translucent and soft. Add Arborio rice and toast it for 2 to 3 minutes, stirring frequently to coat the grains.
6. Cook the Risotto: Gradually add the hot chicken broth one cup at a time to the rice, stirring continuously. Allow each addition of broth to be mostly absorbed before adding the next. Continue this process for 20 to 25 minutes until the rice is creamy and al dente.
7. Finish the Risotto: Stir in grated Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste. Serve the creamy risotto alongside the tender shredded pot roast with sauce.

Notes

• For extra richness, you can deglaze the pot with a splash of red wine after searing the meat before adding the crushed tomatoes.
• The risotto requires patience and continuous stirring for the best creamy texture.
• Leftover pot roast and risotto can be refrigerated and reheated gently with a splash of broth or water.
• Use a heavy oven-safe pot such as a Dutch oven for even cooking and best braising results.

Keywords: pot roast, slow braised beef, Parmesan risotto, creamy risotto, comfort food, oven-braised beef, hearty dinner