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Pot Roast with Creamy Parmesan Risotto

Savor Pot Roast with Creamy Parmesan Risotto Delight

Indulge in a heartwarming Pot Roast with Creamy Parmesan Risotto that captures the essence of Italian dining.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3-4 lb Boneless Beef Chuck Roast this cut guarantees the richness and tenderness we crave.
  • 2 tbsp Olive Oil great for searing, but feel free to substitute with vegetable oil.
  • 1 large Onion, chopped yellow or white onions are perfect choices.
  • 2 Carrots, chopped they bring natural sweetness and texture.
  • 2 stalks Celery, chopped builds an aromatic base.
  • 4 cloves Garlic, minced fresh is best.
  • 1 can (28 oz) Crushed Tomatoes lends acidity and sweetness to the sauce.
  • 1 cup Beef Broth sub with chicken or vegetable broth if needed.
  • 2 tbsp Tomato Paste amplifies tomato flavor.
  • 1 tbsp Dried Oregano fresh oregano is a lovely alternative.
  • 1 tbsp Dried Basil adds a sweet aroma.
  • 1 tsp Salt always adjust to your taste.
  • 0.5 tsp Black Pepper always adjust to your taste.
For the Creamy Parmesan Risotto
  • 2 tbsp Olive Oil for sautéing shallots.
  • 1 Shallot, finely chopped milder than onion.
  • 1.5 cups Arborio Rice the key to that creamy texture.
  • 6 cups Chicken Broth, hot vegetable broth is a suitable swap.
  • 1 cup Grated Parmesan Cheese providing creaminess.
  • 2 tbsp Butter enhances richness.
  • Salt and Pepper to taste.

Equipment

  • Dutch oven
  • Saucepan

Method
 

Pot Roast Instructions
  1. Season the roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3-5 minutes per side until browned. Remove and let it rest.
  2. In the same Dutch oven, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.
  3. Stir in crushed tomatoes, beef broth, and tomato paste. Add oregano, basil, salt, and pepper. Bring to a gentle simmer to meld flavors.
  4. Return the seared roast to the Dutch oven, cover, and braise at 325°F for 2½ to 3 hours until fork-tender. Let it rest before shredding.
Risotto Instructions
  1. While the roast is braising, heat olive oil in a saucepan over medium heat. Sauté shallot for 3-5 minutes until translucent, then add Arborio rice. Toast rice for 2-3 minutes.
  2. Gradually add hot chicken broth, 1 cup at a time, stirring frequently for 20-25 minutes until creamy and tender. Stir in Parmesan cheese and butter, adjusting seasoning.
  3. To serve, plate a generous serving of risotto topped with shredded pot roast and drizzled with sauce.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Adjust seasonings to taste. Let the pot roast rest before shredding for best results.

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