Savory Italian Inspired Pot Roast and Risotto Dinner Bliss
This Italian Inspired Pot Roast and Risotto Dinner combines rich flavors and creamy risotto for a heartwarming culinary experience.
Equipment
- Dutch oven
- large skillet
- Medium saucepan
Ingredients
For the Pot Roast
- 3 to 4 pounds Beef chuck roast this cut becomes incredibly tender when braised slowly
- 2 tablespoons Olive oil this adds richness and depth to your sear
- 1 large Onion, chopped for sweetness and aroma that enhances the base flavor
- 4 cloves Garlic, minced the ultimate flavor booster that packs a savory punch
- 2 Carrots, chopped they add vibrant color and a subtle sweetness
- 2 Celery stalks, chopped for a refreshing crunch and earthiness
- 2 cups Beef broth a must-have for a rich, hearty sauce
- 1 cup Dry red wine enhances the dish's richness and depth of flavor
- 1 can (14 oz) Diced tomatoes with juices brings a tangy balance to the pot roast
- 2 teaspoons Dried oregano a classic Italian herb that complements the beef beautifully
- 1 teaspoon Dried basil adds herbal notes that enhance the overall flavor
- 1 Bay leaf for a subtle earthy flavor that rounds out the dish
- Salt and pepper to taste; essential for seasoning your roast to perfection
For the Risotto
- 1 ½ cups Arborio rice the key to that creamy, rich texture that risotto is famous for
- 4 cups Chicken or vegetable broth to keep warm; it enhances the flavor of the risotto
- ½ cup Parmesan cheese, grated for a cheesy, savory finish that adds richness
- 2 tablespoons Unsalted butter contributes to the creaminess of the risotto
- Fresh parsley, chopped for garnish; adds a splash of color and fresh flavor
Instructions
Cooking Instructions
- Pat the beef chuck roast dry using paper towels and season it generously with salt and pepper on all sides.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chuck roast and sear for about 4–5 minutes on each side until browned.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes until the onions are translucent.
- Stir in the minced garlic and cook for an additional minute.
- Pour in 1 cup of dry red wine and scrape up the flavorful bits stuck to the bottom of the pot. Allow the wine to simmer for about 2–3 minutes.
- Return the roast to the pot and add 2 cups of beef broth, the can of diced tomatoes, oregano, basil, and a bay leaf. Stir gently and bring to a gentle simmer.
- Cover the pot and transfer it to a preheated oven set at 300°F (150°C). Let it braise for 3–4 hours until tender.
- While the pot roast is braising, bring 4 cups of broth to a simmer in a medium saucepan.
- In a large skillet, heat 2 tablespoons of olive oil and add 1 ½ cups of Arborio rice, toasting for about 2–3 minutes.
- Ladle in one cup of warm broth to the rice, stirring continuously until mostly absorbed. Continue adding broth one cup at a time, stirring frequently for about 20–25 minutes.
- Once creamy, remove from heat and stir in 2 tablespoons of unsalted butter and ½ cup of grated Parmesan cheese.
- Remove the pot roast from the oven, let it rest, and then slice it against the grain. Serve alongside the risotto.
- Garnish with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in separate containers for up to 3 months.
Nutrition
Serving: 1servingCalories: 650kcalCarbohydrates: 75gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 1000mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 250mgIron: 4mg
Tried this recipe?Let us know how it was!