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A plate of Italian Pot Roast & Parmesan Risotto, garnished with fresh parsley.

Italian Pot Roast & Parmesan Risotto

A hearty Italian pot roast served with creamy Parmesan risotto.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 3 lbs beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Risotto
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine
  • 4-6 cups hot chicken or vegetable broth
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 tbsp fresh parsley chopped, for garnish
  • to taste salt and pepper

Equipment

  • Dutch oven
  • Large pot
  • Spatula
  • Ladle

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Season the beef chuck roast with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned.
  4. Remove the roast from the Dutch oven and set aside.
  5. Add the chopped onion, carrots, and celery to the Dutch oven. Cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for 1 minute more until fragrant.
  7. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
  8. Return the roast to the Dutch oven. Add the beef broth, rosemary, and thyme.
  9. Bring the liquid to a simmer, then cover the Dutch oven and transfer it to the preheated oven.
  10. Braise for 3 to 3.5 hours, or until the roast is tender and easily shredded.
  11. Once the roast is cooked, remove it from the Dutch oven. Shred the meat using two forks.
  12. Strain the braising liquid, discarding the solids. Skim off any excess fat.
  13. Return the shredded meat and the strained braising liquid to the Dutch oven. Keep warm.
  14. For the risotto: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
  15. Add the Arborio rice and toast for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.
  16. Pour in the white wine and stir until it is completely absorbed.
  17. Begin adding the hot broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  18. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
  19. Remove the risotto from the heat. Stir in the grated Parmesan cheese and butter until melted and combined.
  20. Season the risotto with salt and pepper to taste.
  21. Serve the shredded pot roast alongside the Parmesan risotto. Garnish with fresh parsley.

Notes

You can add vegetables like potatoes or mushrooms to the pot roast during the last hour of cooking. For a richer risotto, use chicken broth.