Name: Italian Inspired Pot Roast and Risotto Dinner
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 3 to 4 pounds 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 (Chianti recommended); 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

Description

A comforting Italian pot roast paired with creamy risotto, perfect for family gatherings and special occasions.

Ingredients

Scale

3 to 4 pounds 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 (Chianti recommended)
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

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Instructions

Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on each side for 4–5 minutes until browned. Remove and set aside.
In the same pot, add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
Add minced garlic and sauté for 1 minute.
Pour in red wine, scraping any browned bits. Simmer for 2–3 minutes until reduced.
Return roast to the pot, add beef broth, diced tomatoes, oregano, basil, and bay leaf. Let simmer.
Cover and bake in a preheated oven at 300°F (150°C) for 3–4 hours until fork-tender.
While cooking, warm chicken or vegetable broth for risotto in a medium saucepan.
In a skillet, heat olive oil, add Arborio rice and toast for 2–3 minutes.
Ladle warm broth into rice, stirring continuously until creamy and al dente (20–25 minutes).
Stir in butter and Parmesan cheese, season with salt and pepper.
Remove pot roast from oven, let rest before slicing. Serve with risotto, garnished with parsley.

Notes

Make-ahead by preparing the pot roast a day prior for improved flavor. Consider slow cooking for tenderization.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 45g
Cholesterol: 100mg