Print

Italian Inspired Pot Roast and Risotto Dinner

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Italian pot roast served with creamy risotto, perfect for family gatherings.

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 2 tbsp butter
  • 1/2 cup Parmesan cheese, grated
  • Fresh parsley, for garnish

Instructions

  1. Pat the beef chuck roast dry with paper towels and season with salt and pepper.
  2. Heat the olive oil in a large Dutch oven and sear the roast on all sides until browned.
  3. Add the chopped onion, carrots, and celery to the pot, and sauté for 5-7 minutes.
  4. Stir in the minced garlic for about a minute.
  5. Pour in the red wine to deglaze the pot, simmering for 2-3 minutes.
  6. Return the beef roast to the pot along with beef broth, diced tomatoes, oregano, basil, and bay leaf.
  7. Cover the pot and braise in the oven at 300°F (150°C) for 3-4 hours.
  8. Warm the chicken or vegetable broth for the risotto in a medium saucepan.
  9. Heat olive oil in a skillet and toast Arborio rice for 2-3 minutes.
  10. Gradually add warm broth, stirring until absorbed. Continue until rice is creamy and al dente.
  11. Remove from heat and stir in butter and Parmesan cheese.
  12. Serve the sliced pot roast over risotto and garnish with parsley.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of broth to keep moist.

Nutrition

Find it online: https://recypez.com/italian-inspired-pot-roast-with-risotto/

Scroll to Top