Description
A comforting slow-braised pot roast paired with a creamy, cheesy Parmesan risotto that melts in your mouth and fills your kitchen with irresistible aromas.
Ingredients
- 3–4 pounds beef chuck roast
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, sliced (about 250g / 8.8 oz)
- 3 medium carrots, cut into chunks (about 300g / 10.6 oz)
- 2 celery stalks, chopped (about 150g / 5.3 oz)
- 4 garlic cloves, smashed
- 3 cups low-sodium beef broth (720 ml / 24 fl oz)
- 1 cup dry red wine (240 ml / 8 fl oz) – optional
- 2 tablespoons tomato paste
- 4–5 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 ½ cups Arborio rice (300g / 10.6 oz)
- 3 tablespoons unsalted butter (45g / 1.6 oz)
- 1 small yellow onion, finely diced (about 100g / 3.5 oz)
- 2 garlic cloves, minced
- ½ cup dry white wine (120 ml / 4 fl oz) – optional
- 5 cups chicken or vegetable broth, warmed (1.2 liters / 40 fl oz)
- 1 cup freshly grated Parmesan cheese (100g / 3.5 oz)
- Salt and pepper to taste
Instructions
- Prep your ingredients: slice onion, chop carrots and celery, smash garlic cloves, pat beef roast dry, pre-measure broth and wine, prepare thyme and bay leaves.
- Heat olive oil in Dutch oven over medium-high heat until shimmering. Season roast with salt and pepper. Sear roast on all sides until deep brown crust forms, about 4-5 minutes per side. Remove and set aside.
- Lower heat to medium. Add sliced onion, carrots, celery, and smashed garlic to pot. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping browned bits, and simmer until reduced by half, about 3-4 minutes. Add beef broth, thyme, and bay leaves. Return roast to pot, nestling into liquid and veggies.
- Cover pot with lid and transfer to 325°F (160°C) oven. Braise for about 3 hours until beef is fork-tender. Halfway through, baste roast with juices and add broth if liquid is low.
- About 20 minutes before roast is done, start risotto: melt 2 tablespoons butter in large skillet over medium heat. Cook diced onion until translucent, about 3 minutes. Stir in minced garlic and cook 30 seconds.
- Add Arborio rice and toast, stirring constantly, for 2 minutes until edges translucent.
- Pour in white wine and stir until mostly absorbed. Add warm broth one ladle at a time, stirring frequently and allowing absorption before adding more. Cook until rice is tender with slight bite, about 18-20 minutes.
- Remove risotto from heat. Stir in remaining tablespoon butter and freshly grated Parmesan. Season with salt and pepper to taste.
- Remove pot roast from oven and let rest 10 minutes before slicing or shredding. Serve beef over risotto, spooning braising sauce and vegetables on top. Garnish with fresh thyme sprigs.
Notes
[‘Searing the roast is essential to lock in flavor and create a crust.’, ‘Low and slow braising breaks down collagen for tender meat.’, ‘Keep broth warm when adding to risotto to maintain texture.’, ‘Stir risotto frequently but not constantly to release starch and prevent sticking.’, ‘Use freshly grated Parmesan for best texture.’, ‘Adjust risotto consistency with warm broth if too thick.’, “Save and use braising liquid as sauce; it’s excellent for dipping bread.”, ‘Risotto reheats best gently with added broth; avoid microwave to prevent drying.’, ‘Slow cooker can be used: sear first, then cook on low 7-8 hours.’]
- Prep Time: 15 minutes
- Cook Time: 3 hours 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 550
- Sodium: 620
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 4
- Protein: 38
Keywords: pot roast, slow braised, creamy risotto, Parmesan risotto, comfort food, beef chuck roast, slow cooker, easy dinner