Description

This classic dish is not only a feast for the senses but also surprisingly simple to prepare, making it perfect for both special occasions and cozy weeknight dinners.

Ingredients

Scale

For the 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
1 cup dry red wine (e.g. Chianti or Merlot)
2 tbsp tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1 tsp salt
½ tsp black pepper
For the Parmesan Risotto:
1½ cups Arborio rice
2 tbsp olive oil
1 shallot, finely chopped
½ cup dry white wine (e.g. Pinot Grigio)
6 cups hot chicken broth (added gradually)
1 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper, to taste

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Instructions

Begin by preheating your oven to 325°F (163°C). While your oven warms, grab your chuck roast, pat it dry, and season it with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Once hot, carefully add the roast and sear it for about 3 to 5 minutes per side until a rich brown crust forms. This browning step is crucial, as it enhances the beef’s flavor. Once seared, remove the roast from the pot and set it aside on a plate.
In the same pot, add the chopped onion, carrot, and celery to the remaining oil. Sauté the veggies for 5 to 7 minutes or until they soften and the onion becomes translucent. This helps release their natural sweetness, which will flavor the sauce beautifully. Stir in the minced garlic and cook for an additional minute until fragrant. These aromatic notes will fill your kitchen!
Now it’s time to build the sauce that will make this pot roast so delicious. Stir in the crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and black pepper. Bring the mixture to a gentle simmer, scraping up any browned bits off the bottom of the pot for additional flavor. Once incorporated, return the seared beef to the pot, ensuring it’s covered by the sauce. Cover the pot with a lid and place it in the preheated oven. Roast for 2½ to 3 hours or until the beef is fork-tender and easily shreds apart.
While the pot roast cooks, you can start on the risotto. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot, sautéing for about 3 to 5 minutes until it softens and turns translucent. Next, add the Arborio rice, stirring it to coat it in the oil and lightly toast the grains for 2 to 3 minutes. This step adds depth to the flavor. Then, pour in the dry white wine, stirring until it absorbs completely into the rice.
Once the wine is absorbed, begin adding the hot chicken broth gradually, one cup at a time. Stir continuously and allow the rice to absorb each cup of broth before adding the next. This process should take about 20 to 25 minutes, and it’s essential for getting that creamy texture we all love in risotto. When the rice is al dente and creamy, stir in the grated Parmesan cheese and butter, and season with salt and pepper to taste. When finished, take it off the heat.
Finally, once the pot roast is done, remove it from the oven and let it rest for a few minutes. Shred the beef and return it to the sauce to coat. Serve the beef on top of the bed of warm Parmesan risotto for a comforting meal.

Notes

For even more tenderness, consider marinating the beef overnight with your favorite spices and a splash of wine. If you like a thicker sauce for the pot roast, you can remove the meat once cooked and reduce the sauce by simmering it on the stovetop.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Dinner

Nutrition

Calories: 750 kcal
Sodium: 800 mg
Protein: 40 g