Italian Pot Roast & Parmesan Risotto marries two Italian classics into one show-stopping meal. The beef chuck transforms through three hours of slow braising in wine and tomatoes, emerging fork-tender and infused with herbs. Below, creamy Arborio rice enriched with Parmesan creates the perfect canvas for the robust sauce. This is the kind of dinner that brings everyone to the table. Pour a full-bodied Chianti or Barolo—Italian wines with enough depth to match the braised beef while echoing the tomato-wine sauce.
Italian Pot Roast & Parmesan Risotto
Recipe by Daily Disher
Fork-tender pot roast in tomato-wine sauce served over creamy Parmesan risotto—Italian comfort at its finest.th base with fresh herbs.
Course: Main
/Cuisine: Italian
/Difficulty: Medium
Servings
6
Prep time
30 minutes
Cooking time
4 hours
Calories
650 kcal
4 hours 30 minutes
Ingredients
3 pounds beef chuck roast
2 tablespoons olive oil
1 cup red wine
2 cups beef broth
1 cup crushed tomatoes
1 teaspoon dried Italian seasoning
1 cup Arborio rice
4 cups chicken broth
1 cup Parmesan cheese, grated
1 whole onion, chopped
2 cloves garlic, minced
1 to taste salt and pepper
Directions
1.
Preheat your oven to 300°F (150°C). Season the beef chuck roast generously with salt and pepper on all sides.
2.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned.
3.
Remove the beef and set aside. In the same pot, add chopped onion and garlic. Sauté until the onions are translucent.
4.
Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for a few minutes.
5.
Add the beef broth, crushed tomatoes, and Italian seasoning. Stir well to combine all the ingredients.
6.
Return the beef to the pot, cover with a lid, and place in the preheated oven. Cook for about 3 hours or until tender.
7.
In a separate pan, heat some olive oil and toast the Arborio rice for a few minutes until slightly golden.
8.
Gradually add chicken broth to the rice, stirring constantly, allowing the liquid to fully absorb each time.
9.
Continue the process for about 25 minutes until the rice is creamy and cooked through. Stir in Parmesan cheese.
10.
Serve the pot roast with its sauce over the Parmesan risotto, garnishing with more cheese if desired.
Nutrition Facts
Total number of serves:
4 servings
Calories:
650kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg