Italian Pot Roast & Parmesan Risotto Recipe
A comforting Italian meal featuring a tender, slow-cooked chuck roast infused with aromatic herbs and red wine, paired perfectly with a creamy Parmesan risotto. This dish combines rich flavors and satisfying textures for a hearty and elegant dinner.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking, Sautéing, Simmering
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
For the Pot Roast:
- 3–4 lbs chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Parmesan Risotto:
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth, warmed
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown the Pot Roast: Heat olive oil in a large pot over medium-high heat. Sear the chuck roast until golden brown on all sides, about 4-5 minutes per side. Remove the roast and set it aside to lock in juices and enrich the flavor.
- Sauté the Vegetables: In the same pot, add chopped onions, carrots, and minced garlic. Cook for 5-7 minutes until softened and fragrant, which helps develop the base flavor of the dish.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the delicious browned bits from the bottom. Let the wine simmer for 5 minutes to reduce and cook off the alcohol.
- Add the Broth and Tomatoes: Stir in the beef broth, diced tomatoes, fresh rosemary, thyme, bay leaves, salt, and pepper. Bring the mixture to a gentle simmer, preparing it for slow cooking.
- Slow Cook the Roast: Return the seared chuck roast to the pot. Cover with a lid and cook on low heat for 4-6 hours, or until the meat is tender and easily pulls apart with a fork.
- Make the Risotto: While the roast cooks, heat olive oil in a separate pan over medium heat. Sauté the finely chopped onions and minced garlic until translucent, about 3-4 minutes. Add the Arborio rice and toast for 1-2 minutes until the grains are coated and slightly translucent.
- Cook the Risotto: Gradually add warm chicken broth one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process for about 20 minutes until the rice is creamy and cooked through but still al dente.
- Finish the Risotto: Remove the risotto from heat and stir in butter, grated Parmesan cheese, and heavy cream. Season with salt and pepper to taste, resulting in a rich and creamy texture.
- Serve and Enjoy: Slice the tender pot roast and serve alongside the creamy Parmesan risotto. Drizzle some of the savory pot roast juices over the risotto for an extra burst of flavor. Enjoy your hearty Italian meal!
Notes
- For best results, use a well-marbled chuck roast to ensure tenderness and flavor.
- Be sure to stir the risotto continuously for a creamy texture and to prevent sticking.
- If you prefer, substitute vegetable broth for chicken broth to make the risotto vegetarian-friendly.
- You can prepare the pot roast a day ahead; flavors deepen after resting overnight.
- Adjust salt and pepper levels according to your taste.
- Use freshly grated Parmesan cheese for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 110 mg
Keywords: Italian pot roast, Parmesan risotto, slow cooked beef, creamy risotto, Italian dinner recipe
