Description
A hearty and comforting Pot Roast slow-baked with a rich tomato and herb sauce, paired perfectly with a creamy Parmesan risotto made with Arborio rice and savory chicken broth.
Ingredients
Scale
- 3–4 lb boneless beef chuck roast
- 2 tbsp olive oil
- 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
- 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
Instructions
- Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat, then sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer.
- Return the seared roast back into the pot. Cover with a lid and transfer the pot to a preheated oven at 325°F (163°C). Bake for 2½ to 3 hours until the meat is tender and easily shredded. Once done, shred the roast using two forks and keep warm.
- In a separate large skillet, heat olive oil over medium heat. Add the finely chopped shallot and sauté until softened, about 2-3 minutes. Add the Arborio rice and toast it by stirring continuously for 2-3 minutes until the edges become translucent.
- Gradually add hot chicken broth, one cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process for 20-25 minutes until the rice is creamy and tender but still slightly al dente.
- Stir in grated Parmesan cheese and butter until melted and fully combined. Season with salt and pepper to taste.
Notes
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Pot Roast, Creamy Risotto, Beef Recipe, Comfort Food