Slow-Braised Pot Roast with Creamy Parmesan Risotto Recipe

Introduction

This slow-braised pot roast is tender, flavorful, and perfect for a comforting meal. Served alongside creamy Parmesan risotto, it offers a rich and satisfying combination that will please any crowd.

Ingredients

• 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
• 2 tbsp olive oil (for risotto)
• 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. Step 1: Season the beef chuck roast with salt and pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
2. Step 2: In the same pot, sauté chopped onion, carrots, and celery until soft, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer.
4. Step 4: Return the seared roast to the pot. Cover and transfer to a 325°F oven. Bake for 2½ to 3 hours, or until the meat is tender and easily shredded. Remove the roast, shred it, and keep warm.
5. Step 5: For the risotto, heat 2 tablespoons of olive oil in a separate saucepan over medium heat. Add finely chopped shallot and sauté until soft, about 2-3 minutes. Add Arborio rice and toast for 2-3 minutes, stirring constantly.
6. Step 6: Add the hot chicken broth one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 20-25 minutes until the rice is creamy and tender.
7. Step 7: Stir in grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve the creamy risotto alongside the shredded pot roast.

Tips & Variations

• For extra richness, add a splash of heavy cream or a small amount of mascarpone to the risotto before serving.
• Substitute fresh herbs for dried oregano and basil if available for a brighter flavor.
• Use leftover roast meat to make sandwiches or tacos the next day.
• Make the risotto vegetarian by using vegetable broth instead of chicken broth and serving it without the pot roast.

Storage

Store leftover pot roast and risotto separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the risotto as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven for the pot roast?

Yes, you can transfer the seared roast and tomato mixture to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until tender.

What if I don’t have Arborio rice for the risotto?

Arborio rice is best for creamy risotto, but you can substitute other short-grain rice varieties like Carnaroli or Vialone Nano if available. Long-grain rice will not achieve the same creamy texture.

Slow-Braised Pot Roast with Creamy Parmesan Risotto Recipe

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★★★★★

4.9 from 65 reviews

This Slow‑Braised Pot Roast with Creamy Parmesan Risotto is a comforting, hearty meal perfect for cozy dinners. The tender beef chuck roast is slow-cooked in a savory tomato and herb sauce until melt-in-your-mouth soft, paired with rich and creamy Parmesan-infused Arborio rice risotto for a perfect balance of flavors and textures.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Roast: Season the boneless beef chuck roast with salt and black pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat and sear the roast on all sides until brown. Remove the roast from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables are soft and fragrant. Add minced garlic and sauté for an additional minute to release its aroma.
3. Add Tomato Base and Herbs: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer, allowing flavors to meld together.
4. Braise the Roast: Return the seared roast to the pot, covering it with the sauce. Cover with a lid and place the pot in a preheated oven at 325°F (163°C). Slow-braise for 2½ to 3 hours until the meat is tender enough to shred with a fork. Once cooked, shred the roast and keep warm.
5. Prepare Risotto Base: In a separate large skillet or saucepan, heat olive oil over medium heat. Add finely chopped shallot and sauté until translucent and soft. Add Arborio rice and stir to toast the grains for 2 to 3 minutes without browning.
6. Cook Risotto: Gradually add the hot chicken broth one cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue this process over 20 to 25 minutes until the rice is creamy and al dente.
7. Finish Risotto: Stir in the grated Parmesan cheese and butter until fully melted and incorporated. Season with salt and pepper to taste.

Notes

• For richer flavor, use homemade beef and chicken broth if available.
• Searing the roast before braising seals in juices and adds depth of flavor.
• Stirring the risotto constantly helps release the rice’s starches creating a creamy texture.
• Adjust salt at the end of the risotto cooking to prevent over-seasoning.
• Leftover pot roast makes excellent sandwiches or tacos the following day.

Keywords: pot roast, braised beef, Parmesan risotto, comfort food, slow braised, creamy risotto, beef chuck roast, easy dinner