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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.

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

  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

Find it online: https://miarosetti.com/slowbraised-pot-roast-with-creamy-parmesan-risotto-recipe/