Description
A cozy Italian-inspired dinner featuring tender pot roast braised with herbs and vegetables, served over creamy parmesan risotto for a comforting, elegant meal.
Ingredients
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup Arborio rice
- 4 cups warm chicken or vegetable broth
- 1/2 cup grated parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 325°F (165°C).
- Season beef roast with salt and black pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Sear the roast on all sides until browned, then remove and set aside.
- Add onion, carrots, and celery to the pot and cook until softened.
- Add garlic and tomato paste; cook for 30 seconds.
- Pour in beef broth and stir in oregano, thyme, and bay leaf.
- Return roast to the pot, cover, and braise in the oven for 3 hours until fork-tender.
- Meanwhile, heat broth for risotto in a saucepan.
- In a separate pot, add Arborio rice and a ladle of warm broth, stirring until absorbed.
- Continue adding broth gradually, stirring, until rice is creamy and tender.
- Stir in butter and parmesan cheese.
- Slice or shred pot roast and serve over risotto.
- Garnish with fresh parsley and serve warm.
Notes
- Risotto should be creamy, not dry.
- The roast can be made a day ahead for deeper flavor.
- Serve with crusty bread or a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian-Inspired