Ingredients
Scale
Pot Roast
- 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
- 1/2 tsp black pepper
Parmesan Risotto
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 1/2 cups Arborio rice
- 6 cups hot chicken broth, divided
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Season roast with salt and pepper. Heat olive oil in a large oven-safe pot and sear roast on all sides. Remove and set aside.
- Sauté onion, carrots, and celery until softened. Add garlic and cook for 1 minute.
- Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
- Return roast to the pot, cover, and bake at 325°F (165°C) for 2 1/2–3 hours until fork-tender. Shred meat and keep warm.
- For risotto, heat olive oil in a saucepan. Sauté shallot until soft.
- Add Arborio rice and toast for 2–3 minutes.
- Add hot broth one cup at a time, stirring constantly, allowing liquid to absorb before adding more, for 20–25 minutes.
- Stir in Parmesan cheese and butter. Season with salt and pepper.
- Serve pot roast over warm Parmesan risotto.
Notes
- Use dried herbs or triple the amount of fresh herbs for stronger flavor.
- The risotto can be prepared in the same pot after washing to reduce cleanup.
- The pot roast freezes well; risotto is best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 3 hr 25 min
- Category: Main Course, Comfort Food
- Method: Oven-braised + Stovetop
- Cuisine: Italian-inspired
- Diet: Halal