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Italian Pot Roast with Risotto: A Flavorful Delight!

Italian Pot Roast with Risotto
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A delicious Italian pot roast served with creamy risotto, perfect for a comforting meal.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned.
  3. Add onion, carrots, celery, and garlic to the pot and sauté until softened.
  4. Pour in the red wine and scrape the bottom of the pot to deglaze.
  5. Add beef broth, diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.
  6. Cover the pot and transfer it to the oven. Cook for 3-4 hours until the meat is tender.
  7. In a separate pot, bring chicken broth to a simmer. Add Arborio rice and cook, stirring frequently, until creamy and al dente.
  8. Stir in Parmesan cheese and butter into the risotto.
  9. Serve the pot roast with the creamy risotto on the side.

Notes

  • For extra flavor, marinate the roast overnight.
  • Feel free to add other vegetables like potatoes or mushrooms.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://howeats.com/italian-pot-roast-with-risotto-recipe/