Savor Italian Pot Roast & Parmesan Risotto for Cozy Nights

Experience a heartwarming Italian Pot Roast & Parmesan Risotto, a comforting dish bringing together tender beef and creamy risotto for cozy nights.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 6

Resting Time 15

Total Time 6 45

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 700

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pot Roast

3 pounds Boneless Beef Chuck Roast The star of the dish; tender and flavorful when slow-cooked.
2 tablespoons Olive Oil Ideal for browning meat; substitute with any light cooking oil if needed.
2 medium Onions Adds a sweet depth to the roast; shallots can be used as an alternative.
3 medium Carrots For sweetness and a pop of color; celery offers a different flavor if preferred.
4 cloves Garlic Enhances the overall aroma; feel free to adjust or use garlic powder as a backup.
1 cup Dry Red Wine Introduces complexity; can be replaced with additional beef broth for a non-alcoholic option.
2 cups Beef Broth Ensures moisture and flavor; vegetable broth is a great substitute for a lighter taste.
1 can Diced Tomatoes Brings acidity and texture; fresh tomatoes work beautifully as well.
2 sprigs Fresh Rosemary Increases aromatic notes.
2 sprigs Fresh Thyme Increases aromatic notes.
2 leaves Bay Leaves Infuses deep flavor; remember to remove them before serving.
to taste Salt Essential for balancing flavors; adjust to your liking.
to taste Pepper Essential for balancing flavors; adjust to your liking.

For the Risotto

1 cup Arborio Rice The key to creamy texture in risotto; other short-grain rice varieties can be used as well.
4 cups Chicken Broth Flavors the risotto while keeping it gluten-free; vegetable broth is another excellent option.
1 cup Dry White Wine Adds depth to risotto; extra broth can replace this if preferred.
1 cup Parmesan Cheese Provides creaminess; use nutritional yeast or vegan cheese for a dairy-free alternative.
2 tablespoons Butter Enhance richness.
1/4 cup Heavy Cream Enhance richness; olive oil and omitted cream make it lighter if desired.

Equipment

Dutch oven
Saucepan

Method

Pot Roast Preparation

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the boneless beef chuck roast and sear for about 4-5 minutes on each side until golden-brown.
Remove the roast and set it aside. In the same pot, sauté chopped onions, diced carrots, and minced garlic for about 5 minutes until onions are translucent.
Pour in 1 cup of dry red wine and scrape up browned bits. Simmer for 5 minutes to reduce.
Stir in 2 cups of beef broth, a can of diced tomatoes, fresh rosemary, thyme, salt, and pepper. Bring to a simmer.
Return the pot roast to the pot, cover, and slow cook for 4-6 hours until fork-tender.

Risotto Preparation

In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add diced onions and minced garlic and sauté for about 2-3 minutes.
Add 1 cup of Arborio rice and stir for about 1-2 minutes until lightly toasted. Gradually add 4 cups of warm chicken broth, stirring frequently for about 20 minutes until creamy.
Stir in 2 tablespoons of butter, 1 cup of grated Parmesan cheese, and a splash of heavy cream. Season with salt and pepper.
Slice the pot roast and serve it over creamy Parmesan risotto, drizzling pot roast juices over the top.

Nutrition

Serving: 1plateCalories: 700kcalCarbohydrates: 60gProtein: 45gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 4mg

Notes

Allow the pot roast to rest for 10-15 minutes before slicing to retain juices. Always taste for seasoning adjustment as needed.

Tried this recipe?

Let us know how it was!