Introduction

This slow-braised pot roast is tender, flavorful, and perfect for a comforting dinner. Paired with creamy Parmesan risotto, it makes a hearty meal that’s sure to impress family and friends.

The dish shows a white bowl filled with two layers: the bottom layer is made of soft, creamy yellowish-white risotto with a smooth, slightly sticky texture, spreading evenly close to the edges; on top there is a thick layer of dark brown shredded beef mixed with gravy, giving a rich, glossy look with bits of onion and herbs, and sprinkled green chopped parsley adds a fresh touch across the surface. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lb boneless beef chuck roast
2 tbsp olive oil (for pot roast)
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
2 tbsp olive oil (for risotto)
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

Step 1: Season the beef chuck roast generously with salt and pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
Step 2: In the same pot, sauté the chopped onion, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
Step 4: Return the seared roast to the pot, cover, and transfer to a preheated oven at 325°F (163°C). Braise for 2½ to 3 hours, or until the meat is very tender and easily shredded. Remove the roast, shred it, and keep warm.
Step 5: For the risotto, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the finely chopped shallot and sauté until soft and translucent, about 3 minutes. Add Arborio rice and toast it for 2-3 minutes, stirring constantly.
Step 6: Add hot chicken broth one cup at a time to the rice. Stir continuously and wait until each cup of broth is absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and cooked through.
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 topped with the shredded pot roast.

Tips & Variations

Use fresh herbs instead of dried for a brighter flavor in the tomato sauce.
For extra richness, add a splash of heavy cream to the risotto before serving.
If you prefer, replace the chicken broth in the risotto with vegetable broth for a lighter taste.
Try adding mushrooms or peas to the risotto for added texture and flavor.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the pot roast gently in a covered pan with a splash of broth, and reheat the risotto over low heat, stirring frequently and adding a little broth if it becomes too thick.

How to Serve

The dish shows large pieces of dark brown, slow-cooked beef in a white bowl, sitting in a rich reddish-brown stew with visible diced orange carrots and translucent cooked onions. The beef is sprinkled with finely chopped green herbs on top. Two silver forks are placed inside the bowl, catching some beef. In the background, there are whole orange carrots and fresh green parsley on a white marbled surface. Part of a white plate with creamy yellow mashed potatoes is also visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for the pot roast?

Yes, you can transfer the seared roast and sauce to a slow cooker and cook on low for 6-8 hours until tender. Adjust seasoning as needed before serving.

What if I don’t have Arborio rice for the risotto?

Arborio rice is best for risotto due to its starch content, but you can substitute with other short-grain rice varieties like Carnaroli. Avoid long-grain rice as it won’t yield the same creamy texture.