Slow-Braised Pot Roast with Creamy Parmesan Risotto Recipe
This Slow-Braised Pot Roast with Creamy Parmesan Risotto is a comforting and hearty meal perfect for a family dinner. The pot roast is tender and flavorful, slow-cooked in a rich tomato and herb sauce, while the creamy Parmesan risotto adds a luscious, cheesy side that complements the meat beautifully.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
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
- Season and Sear Roast: Season the beef chuck roast generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery, sautéing until softened. Add minced garlic and cook for another minute until fragrant.
- Add Sauce Ingredients and Simmer: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer, allowing the flavors to combine.
- Braise the Roast: Return the seared roast to the pot, cover it with a lid, and transfer to a preheated oven at 325°F (160°C). Bake for 2½ to 3 hours or until the meat is tender and easily shredded. Once done, shred the meat and keep warm.
- Prepare Risotto Base: In a separate large skillet or saucepan, heat 2 tablespoons olive oil over medium heat. Sauté the finely chopped shallot until soft and translucent.
- Cook Arborio Rice: Add the Arborio rice to the skillet and toast for 2 to 3 minutes, stirring frequently to coat the grains.
- Add Broth Gradually: Begin adding the hot chicken broth one cup at a time, stirring continuously and allowing each addition to be mostly absorbed before adding more. Continue this process for 20 to 25 minutes until the rice is creamy and cooked through.
- Finish Risotto: Stir in the grated Parmesan cheese and butter until melted and combined. Season the risotto with salt and pepper to taste.
- Serve: Plate the shredded pot roast alongside or atop the creamy Parmesan risotto and enjoy.
Notes
- For best results, use a heavy-bottom pot or Dutch oven suitable for oven use.
- Ensure broth is hot when adding to risotto to maintain cooking temperature.
- You can substitute chicken broth with vegetable broth for a different flavor.
- Leftover pot roast can be refrigerated for up to 3 days or frozen for longer storage.
- Stirring the risotto slowly helps develop its characteristic creamy texture.
Keywords: pot roast, slow braised, parmesan risotto, creamy risotto, beef chuck roast, comfort food, classic dinner
