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Italian Pot Roast & Parmesan Risotto

Italian Pot Roast & Parmesan Risotto: A Cozy Family Feast

A comforting Italian pot roast paired with creamy Parmesan risotto, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 lbs Chuck Roast Select a well-marbled cut for the most tender results.
  • 2 tablespoons Olive Oil Ideal for searing; substitute with vegetable oil if needed.
  • 2 Onions Fresh onions caramelize beautifully; avoid dried for best flavor.
  • 3 Carrots Sweeten the dish naturally and add vibrant color.
  • 4 cloves Garlic Fresh garlic provides a robust aroma and taste.
  • 1 cup Red Wine Adds depth; for a non-alcoholic version, use beef broth instead.
  • 2 cups Beef Broth Use low sodium to control the saltiness in your pot roast.
  • 14.5 oz Diced Tomatoes Adds acidity and moisture; crush for a smoother sauce.
  • 2 sprigs Fresh Rosemary Elevates the flavor profile; dried can substitute at 1/3 amount.
  • 1 sprig Fresh Thyme Complements the roast; dried is suitable but use a smaller quantity.
  • 2 Bay Leaves Infuses a lovely herbal note; remember to remove before serving.
  • to taste Salt Essential for seasoning; adjust to personal taste throughout cooking.
  • to taste Pepper Essential for seasoning; adjust to personal taste throughout cooking.
For the Risotto
  • 1 cup Arborio Rice The best rice for risotto; it gives a creamy texture when cooked.
  • 2 tablespoons Butter Enriches the risotto; for lighter fare, you can reduce the amount.
  • 1/2 cup Heavy Cream Adds an indulgent creaminess; feel free to skip for a lighter version.
  • 1 cup Parmesan Cheese A must for richness; consider nutritional yeast for a dairy-free substitute.
  • 4 cups Additional Broth Keep on hand to gradually add during risotto preparation for creaminess.

Equipment

  • Dutch oven
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Step 1: Brown the Pot Roast. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear it for about 5-7 minutes on each side until golden brown.
  2. Step 2: Sauté Vegetables. Remove the roast, add chopped onions, sliced carrots, and minced garlic. Sauté for about 5 minutes until the onions are translucent and fragrant.
  3. Step 3: Deglaze. Pour in 1 cup of red wine and scrape the bottom of the pot to lift brown bits; simmer for 2-3 minutes to allow alcohol to evaporate.
  4. Step 4: Add Liquid Ingredients. Add 2 cups of beef broth, diced tomatoes, rosemary, thyme, and bay leaves. Stir and simmer for 5 minutes.
  5. Step 5: Slow Cook. Return the pot roast, cover, reduce heat to low, and cook for 4-6 hours until fork-tender.
  6. Step 6: Prepare Risotto. In a separate saucepan, melt 2 tablespoons of butter over medium heat, sauté onions and garlic for 3-4 minutes. Add 1 cup of Arborio rice and toast for 2 minutes.
  7. Step 7: Cook Risotto. Gradually add 4 cups of warm beef broth, stirring frequently until creamy and al dente, about 18-20 minutes.
  8. Step 8: Finish Risotto. Stir in 1/2 cup of heavy cream and 1 cup of grated Parmesan cheese. Adjust seasoning with salt and pepper.
  9. Step 9: Serve. Slice the pot roast and serve over risotto, drizzled with cooking juices.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 80gProtein: 45gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Consider pairing with other Italian dishes for a feast.

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