Dreamy Italian Pot Roast with Creamy Parmesan Risotto

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If you’re craving the ultimate comfort food, this Italian Pot Roast with Risotto is a dish that brings love to the table. Imagine tender, melt-in-your-mouth beef chuck roast, slow-braised in a rich tomato, herb, and red wine sauce — paired with creamy, decadent Parmesan risotto.

This recipe takes time, but every bite is worth it. Perfect for Sunday dinners, holiday gatherings, or cozy family nights, this dish will instantly become a favorite in your home.

🥘 Ingredients

For the 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 cloves garlic, minced

  • 1 (28 oz) can crushed tomatoes

  • 1 cup beef broth

  • 1 cup dry red wine (Chianti or Merlot works best)

  • 2 tbsp tomato paste

  • 1 tbsp dried oregano

  • 1 tbsp dried basil

  • 1 tsp salt

  • ½ tsp black pepper

For the Risotto:

  • 2 tbsp olive oil

  • 1 shallot, finely chopped

  • 1 ½ cups Arborio rice

  • 6 cups hot chicken broth (divided)

  • ½ cup dry white wine (Pinot Grigio recommended)

  • 1 cup grated Parmesan cheese

  • 2 tbsp butter

  • Salt & black pepper, to taste

👩‍🍳 Instructions

Step 1: Prepare the Pot Roast

  1. Preheat oven to 325°F (163°C).

  2. Season chuck roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat.

  3. Sear the roast for 3–5 minutes per side until golden brown. Remove and set aside.

  4. Add onion, carrots, and celery to the pot. Sauté until softened (5–7 mins). Add garlic and cook for 1 min.

  5. Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.

  6. Return the roast to the pot, cover, and transfer to the oven. Cook for 2½–3 hours, or until fork-tender.

  7. Remove the roast, shred with two forks, then return meat to the sauce to keep warm.

Step 2: Make the Risotto

  1. Heat olive oil in a saucepan. Add shallot, cook until softened (3–5 mins).

  2. Stir in Arborio rice, toasting for 2–3 mins.

  3. Deglaze with white wine, stirring until absorbed.

  4. Gradually add hot chicken broth, 1 cup at a time, stirring constantly until absorbed. Continue for 20–25 mins until rice is creamy and tender.

  5. Remove from heat, stir in Parmesan and butter. Season with salt and pepper.

Step 3: Serve

Plate a generous spoonful of creamy risotto, top with tender Italian pot roast, and spoon over the rich tomato-wine sauce. Garnish with fresh parsley or extra Parmesan.

🕒 Recipe Info

  • Prep Time: 25 minutes

  • Cook Time: 3 hours 30 minutes

  • Total Time: ~4 hours

  • Servings: 6–8

💡 Tips for Success

  • Use a dry red wine like Chianti for deep Italian flavor.

  • For the risotto, stir constantly to release starch and achieve creamy perfection.

  • Leftovers taste even better the next day!

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