Slow-Braised Pot Roast with Creamy Parmesan Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
