Italian Pot Roast & Parmesan Risotto
Indulge in the comforting flavors of Italian Pot Roast & Parmesan Risotto, a dish that seamlessly blends rustic charm and gourmet appeal. This recipe features succulent beef chuck roast slow-cooked in a savory red wine and tomato sauce, served atop creamy, rich risotto infused with Parmesan cheese. Perfect for family gatherings or special occasions, this delightful meal is sure to impress your guests and create lasting memories around the dinner table.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 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)
- 1 cup grated Parmesan cheese
- 1½ cups Arborio rice
Instructions
- Preheat oven to 325°F (163°C). Season and sear the roast in a Dutch oven with olive oil until browned. Remove and set aside.
- Sauté onions, carrots, celery, and garlic in the same pot until softened. Stir in crushed tomatoes, broth, wine, tomato paste, and seasonings.
- Return the roast to the pot; cover and cook in the oven for 2½–3 hours until fork-tender.
- For the risotto, cook shallots in olive oil until softened. Toast Arborio rice then gradually add broth while stirring until creamy.
- Finish risotto with Parmesan cheese and butter before serving alongside shredded pot roast.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 640
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Find it online: https://allfoodierecipes.com/italian-pot-roast-parmesan-risotto/