Name: Slow-Braised Pot Roast with Creamy Risotto
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 3–4 lb boneless beef chuck roast; 2 tbsp olive oil (for searing); 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 1 (28 oz) can crushed tomatoes; 1 cup beef broth; 2 tbsp tomato paste; 1 tbsp dried oregano; 1 tbsp dried basil; 1 tsp salt; ½ tsp black pepper; 2 tbsp olive oil (for risotto); 1 shallot, finely chopped; 1½ cups Arborio rice; 6 cups hot chicken broth, divided; 1 cup grated Parmesan cheese; 2 tbsp butter; Salt and pepper, to taste

Description

A comforting dish of tender pot roast paired with creamy risotto, perfect for busy weeknights.

Ingredients

Scale

3–4 lb boneless beef chuck roast
2 tbsp olive oil (for searing)
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 cup beef broth
2 tbsp tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1 tsp salt
½ tsp black pepper
2 tbsp olive oil (for risotto)
1 shallot, finely chopped
1½ cups Arborio rice
6 cups hot chicken broth, divided
1 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper, to taste

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Instructions

Season the roast generously with salt and pepper. Allow it to sit for a few minutes to help the seasoning penetrate.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.
Remove the roast and add the onions, carrots, and celery; sauté until softened, about 5–7 minutes.
Add the garlic and sauté for an additional minute until fragrant.
Stir in the crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper, and bring to a simmer.
Return the roast to the pot, cover, and bake at 325°F for 2½–3 hours until tender.
For the risotto, heat 2 tablespoons of olive oil in another pan, add the shallot, and sauté until translucent.
Add the Arborio rice and toast for 2–3 minutes, allowing it to absorb the flavors.
Gradually add the hot chicken broth, stirring until absorbed, about 20–25 minutes.
Stir in the Parmesan cheese and butter, seasoning with salt and pepper to taste.
Shred the pot roast and serve alongside the creamy risotto.

Notes

Allow the risotto to rest for enhanced creaminess. Use a heavy-bottomed pot for even heat distribution.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 600
Sugar: 8g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 5g
Protein: 50g
Cholesterol: 150mg