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Slow‑Braised Pot Roast with Creamy Parmesan Risotto Recipe

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★★★★★

4.6 from 54 reviews

A comforting slow-braised pot roast cooked in a rich tomato and herb sauce paired with a creamy Parmesan risotto. This classic meal combines tender, flavorful beef with smooth, cheesy risotto, perfect for a hearty family dinner.

Ingredients

Scale

Pot Roast

  • 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

Parmesan Risotto

  • 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

Instructions

  1. Season and Sear the Roast: Season the boneless beef chuck roast evenly with salt and pepper. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides until it develops a rich brown crust, about 4-5 minutes per side. Remove the roast and set aside.
  2. Sauté Aromatics: In the same pot, add chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes. Add minced garlic and sauté for an additional minute until aromatic.
  3. Add Tomato Base and Herbs: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Mix well and bring the mixture to a gentle simmer.
  4. Braise the Pot Roast: Return the seared roast to the pot, nestling it into the tomato mixture. Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Braise for 2½ to 3 hours or until the meat is tender enough to shred easily with a fork. Once done, shred the beef and keep it warm in the sauce.
  5. Prepare the Risotto Base: In a separate large skillet or saucepan, heat olive oil over medium heat. Add finely chopped shallot and sauté until soft and translucent, about 3-4 minutes. Add Arborio rice and cook, stirring frequently, to toast the rice grains for 2-3 minutes without browning.
  6. Cook the Risotto: Begin adding the hot chicken broth to the rice one cup at a time. Stir frequently and wait until each cup of broth is mostly absorbed before adding the next. Continue this process for 20 to 25 minutes, until the risotto is creamy and rice is tender but still slightly al dente.
  7. Finish the Risotto: Remove the risotto from heat and stir in grated Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste. Serve the creamy risotto alongside the shredded pot roast with sauce.

Notes

  • Use a heavy-bottomed oven-safe pot for better heat distribution during braising.
  • Keep the chicken broth hot when adding it to the risotto to ensure even cooking.
  • Stirring the risotto frequently helps release the rice’s starch for a creamy texture.
  • Leftover pot roast can be refrigerated for up to 3 days or frozen for longer storage.
  • For a richer risotto, you can add a splash of white wine before adding the broth.

Keywords: pot roast, slow braised pot roast, creamy parmesan risotto, braised beef, comfort food, classic dinner, easy pot roast recipe, risotto recipe

Find it online: https://recipeswithmia.com/slowbraised-pot-roast-with-creamy-parmesan-risotto-recipe/