Description
A delicious Italian pot roast served with creamy Parmesan risotto, perfect for a comforting dinner.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned.
- Add the chopped onion, carrots, celery, and garlic to the pot and sauté for a few minutes.
- Pour in the red wine and scrape the bottom of the pot to deglaze.
- Add the beef broth, diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 3-4 hours until the meat is tender.
- In a separate pot, bring the chicken broth to a simmer.
- In another pan, melt butter and add Arborio rice, stirring for 1-2 minutes.
- Gradually add the warm chicken broth to the rice, one ladle at a time, stirring continuously until absorbed.
- Once the rice is creamy and al dente, stir in the Parmesan cheese and season with salt and pepper.
- Serve the pot roast with the Parmesan risotto, garnished with fresh parsley.
Notes
- For a richer flavor, let the pot roast marinate overnight.
- Feel free to add other vegetables like potatoes or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg