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Italian Inspired Pot Roast and Risotto Dinner

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A warm and savory pot roast paired with creamy risotto, perfect for cozy autumn evenings.

Ingredients

Scale
  • 3 to 4 pounds of beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups beef broth
  • 1 cup dry red wine
  • 1 can (14 oz) diced tomatoes, with juices
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth (for risotto)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped for garnish

Instructions

  1. Season the roast by patting it dry and seasoning with salt and pepper.
  2. Sear the roast in a Dutch oven with olive oil on all sides for 4 to 5 minutes.
  3. Sauté the chopped onion, carrots, and celery in the same pot for 5 to 7 minutes.
  4. Add the minced garlic and cook for an additional minute.
  5. Deglaze with dry red wine, scraping the browned bits, simmer for 2 to 3 minutes.
  6. Combine the beef roast with beef broth, diced tomatoes, oregano, basil, and a bay leaf.
  7. Braise for 3 to 4 hours in a preheated oven at 300°F (150°C).
  8. Prepare the risotto by warming up chicken or vegetable broth in a saucepan.
  9. Toast the Arborio rice in olive oil for 2 to 3 minutes.
  10. Stir in the warm broth, continuously adding and stirring until creamy.
  11. Finish with butter and grated Parmesan cheese, adjusting seasoning as needed.
  12. Slice the pot roast and serve alongside the creamy risotto.
  13. Garnish with chopped parsley before serving.

Notes

Great when served with a simple green salad or roasted seasonal vegetables.

Nutrition

Find it online: https://pinrecipezbylinaa.com/italian-inspired-pot-roast-risotto-dinner/

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