Italian Pot Roast with Parmesan Risotto
A comforting dish featuring tender beef pot roast paired with creamy Arborio risotto and rich flavors of tomatoes and herbs.
Ingredients
For the Pot Roast
- 3-4 pounds chuck roast A flavorful cut for slow cooking.
- 2 tablespoons olive oil For searing the roast.
- 1 onion, chopped Adds sweetness and depth.
- 3 cloves garlic, minced Enhances flavor.
- 1 can diced tomatoes (14 ounces) For moisture and acidity.
- 1 cup beef broth Adds richness.
- 1 teaspoon dried basil Herb for flavoring.
- Salt and pepper to taste To season.
For the Risotto
- 1 cup Arborio rice Special rice for risotto.
- 4 cups chicken or vegetable broth (for risotto) Keeps warm during cooking.
- 1/2 cup grated Parmesan cheese For creaminess and flavor.
- 2 tablespoons butter Adds richness.
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat. Sear the chuck roast on all sides until browned.
- Remove the roast and add the onion and garlic; sauté until softened.
- Return the roast to the pot, add diced tomatoes, beef broth, dried basil, salt, and pepper.
Cooking
- Cover and simmer on low heat for 3-4 hours, until the meat is tender.
- For the risotto, in another pot, heat chicken or vegetable broth; keep warm.
- In a separate pan, toast the Arborio rice for 2 minutes, then gradually add the warm broth, stirring frequently, until absorbed, about 18 minutes.
- Stir in Parmesan cheese and butter until creamy.
- Serve the pot roast over the risotto.
Notes
For extra flavor, marinate the beef overnight with herbs and seasoning. Stirring continuously helps achieve a creamier texture in the risotto. Ensure that the pot roast reaches an internal temperature of at least 145°F.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 40gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 6g