Description
A heartwarming slow-braised pot roast served with creamy Parmesan risotto, perfect for cozy dinners and family gatherings.
Ingredients
Scale
- 3–4 lb boneless beef chuck roast
- 4 tbsp olive oil (divided)
- 1 large onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 garlic cloves (minced)
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 1 shallot (finely chopped)
- 1½ cups Arborio rice
- 6 cups hot chicken broth (divided)
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper (to taste)
Instructions
- Season the roast with salt and black pepper.
- Sear the meat in a Dutch oven until brown on all sides.
- Sauté the onion, carrots, and celery until fragrant.
- Create the braising liquid by adding crushed tomatoes, beef broth, and seasonings.
- Return the roast to the pot and braise in the oven.
- Heat olive oil in a saucepan for the risotto, then sauté shallot.
- Add Arborio rice and toast slightly.
- Stir in chicken broth gradually until absorbed.
- Finish the risotto by adding Parmesan and butter.
- Shred and serve the roast over risotto.
Notes
Let the pot roast rest before shredding for maximum flavor. This dish can be made ahead of time for an even better taste on reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg