Name: Slow‑Braised Pot Roast with Creamy Parmesan Risotto Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3–4 lb boneless beef chuck roast; 2 tbsp olive oil; 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; 2 tbsp olive oil; 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

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Introduction

This slow-braised pot roast is tender, flavorful, and perfect for a comforting meal. Paired with a creamy Parmesan risotto, it creates a rich and satisfying dinner that’s sure to impress. Let’s dive into making this classic combination from scratch.

The dish shows a round white plate with creamy risotto at the bottom, its grains appearing soft and slightly shiny in pale yellow color. On top of the risotto, there is a generous layer of rich, brown shredded beef with a glossy texture, sitting in a thick, dark brown sauce that spreads slightly over the risotto edges. The beef is garnished with small, fresh green parsley leaves and thin, pale yellow slices of cheese, adding pops of color and texture contrast. The plate is set on a white marbled surface, making the food colors stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lb boneless beef chuck roast
2 tbsp olive oil (for pot roast)
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
2 tbsp olive oil (for risotto)
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

Step 1: Season the chuck roast generously with salt and pepper. Heat 2 tablespoons of olive oil in a large, oven-safe pot over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
Step 2: Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are soft, about 5–7 minutes. Stir in the minced garlic and cook for 1 minute.
Step 3: Pour in the crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Stir well and bring the mixture to a simmer.
Step 4: Return the seared roast to the pot, cover with a lid, and transfer to a preheated oven at 325°F (163°C). Braise for 2½ to 3 hours, or until the meat is very tender and shreds easily. Remove the roast and keep warm.
Step 5: For the risotto, heat 2 tablespoons of olive oil in a separate large saucepan over medium heat. Add the finely chopped shallot and sauté until softened, about 2–3 minutes. Stir in the Arborio rice and toast it for 2–3 minutes.
Step 6: Begin adding the hot chicken broth one cup at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding the next. Continue this process for 20 to 25 minutes, until the rice is creamy and tender but still slightly firm to the bite.
Step 7: Remove the risotto from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve the shredded pot roast over or alongside the creamy risotto.

Tips & Variations

For extra depth of flavor, consider adding a splash of red wine to the braising liquid before baking.
Use fresh herbs like rosemary or thyme in place of dried oregano and basil for a bright, herbal note.
If you prefer a thicker sauce, remove the roast when done and simmer the liquid on the stovetop until it reduces to your desired consistency.
Substitute chicken broth in the risotto with vegetable broth for a lighter flavor or to make the dish closer to pescatarian preferences.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to the risotto to loosen it back up. For longer storage, freeze cooked pot roast for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish is served on a white bowl placed on a white marbled surface. The base layer consists of creamy, light beige risotto spread evenly in a round shape. On top of the risotto, there is a hearty portion of shredded brown meat covered in a thick, rich dark brown sauce. Small pieces of green herbs are sprinkled over the meat and around the edges of the risotto, adding a fresh contrast in color. The textures show the softness of the risotto and the tender, juicy strands of meat mixed with the smooth sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the pot roast?

Yes, other tougher cuts like brisket or bottom round work well for braising because they become tender with slow cooking.

What if I don’t have Arborio rice for the risotto?

Arborio rice is best for risotto because of its high starch content, but you can use other short-grain rice varieties if necessary, though the texture may vary slightly.