Go Back
Italian pot roast served with creamy parmesan risotto

Italian Pot Roast with Creamy Parmesan Risotto

A hearty Italian pot roast paired with elevating creamy Parmesan risotto, perfect for a cozy winter meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 lbs beef chuck roast Use quality beef for best flavor.
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 can (14 oz) crushed tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
For the Risotto
  • 1 cup Arborio rice Essential for creamy risotto.
  • 4 cups chicken or vegetable broth Use low-sodium if preferred.
  • 1/2 cup grated Parmesan cheese Quality cheese enhances flavor.
  • 2 tablespoons butter
  • 1 bunch Fresh parsley for garnish Adds freshness.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium-high heat.
  2. Season the beef chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides.
  3. Remove the beef and add the chopped onion and minced garlic to the pot, cooking until softened.
Cooking the Pot Roast
  1. Add beef broth and crushed tomatoes to the pot, followed by the oregano, basil, and the seared beef.
  2. Cover and let simmer on low heat for 3-4 hours, until the beef is tender.
Cooking the Risotto
  1. In another pot, heat chicken or vegetable broth until simmering.
  2. Add Arborio rice, stirring occasionally and gradually adding broth until absorbed, about 18-20 minutes.
  3. Once creamy, stir in Parmesan cheese and butter just before serving.
Serving
  1. Serve the pot roast with a side of creamy risotto and garnish with fresh parsley.

Notes

This dish is perfect for meal prep, as it tastes even better the next day. Store the risotto separately to avoid mushiness.