Description
This Italian Pot Roast Parmesan Risotto combines tender, slow-simmered chuck roast with creamy, savory risotto enriched by Parmesan cheese. The chuck roast is braised in a flavorful mixture of red wine, beef broth, tomatoes, and Italian seasoning, then shredded and incorporated into a classic Arborio rice risotto, creating a hearty and comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Pot Roast
- 2 pounds boneless chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup red wine
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
For the Risotto
- 1 cup Arborio rice
- Reserved cooking liquid (from braised pot roast), about 4 cups
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chuck Roast: Generously season the boneless chuck roast with salt and pepper on all sides to enhance the meat’s flavor before cooking.
- Sear the Roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side to develop a rich crust. Remove the roast and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables soften. Add minced garlic and cook for an additional minute to release its aroma.
- Deglaze with Wine: Pour in the red wine, scraping the pot’s bottom to dissolve browned bits. Let it simmer for 3-4 minutes until slightly reduced to concentrate the flavors.
- Braise the Roast: Return the chuck roast to the pot. Add beef broth, undrained diced tomatoes, and Italian seasoning. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until the meat is tender and easily shredded.
- Shred the Meat: Remove the pot roast from the pot and shred it with two forks. Reserve the cooking liquid for risotto preparation.
- Simmer Cooking Liquid: In a separate saucepan, bring about 4 cups of the reserved cooking liquid to a simmer over medium heat to be used as risotto stock.
- Toast the Rice: In a large pan, add Arborio rice and toast it for 1-2 minutes until slightly translucent, enhancing its nutty flavor.
- Cook the Risotto: Gradually add the hot reserved cooking liquid one ladle at a time to the toasted rice, stirring continuously until most liquid is absorbed before adding more. Continue this process for 18-20 minutes until the rice is al dente and creamy.
- Finish the Risotto: Stir in the shredded pot roast, grated Parmesan cheese, and unsalted butter until everything is melted and well combined, creating a rich and comforting dish.
- Serve: Plate the risotto hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired for an extra burst of flavor and presentation.
Notes
- Be sure to stir the risotto continuously to prevent sticking and to develop its creamy texture.
- If the cooking liquid is not sufficient, supplement with beef broth or water heated to the same temperature.
- For an even richer flavor, use homemade beef broth if available.
- Leftover risotto can be refrigerated and gently reheated with a splash of broth or water to restore creaminess.
- Adjust salt and pepper seasoning as needed at the end, since the cheese and broth may add saltiness.
