Description
Tender beef pot roast simmered in Italian-style tomato and wine sauce, served with creamy Parmesan risotto for a classic, comforting meal.
Ingredients
3–4 pound boneless beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 cup beef broth
1 cup dry red wine
2 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for risotto)
1 shallot, finely chopped
1½ cups Arborio rice
6 cups hot chicken broth
½ cup dry white wine
1 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
Instructions
1. Preheat oven to 325°F and sear chuck roast in olive oil until browned on all sides.
2. Remove roast and sauté onions, carrots, and celery. Add garlic and cook briefly.
3. Add crushed tomatoes, beef broth, wine, tomato paste, herbs, salt, and pepper. Stir well.
4. Return beef to pot, cover, and braise for 3–4 hours until fork-tender.
5. Begin risotto 30 minutes before roast is done. Cook shallot in olive oil until soft.
6. Add rice and toast lightly. Stir in white wine and let absorb.
7. Add warm broth one cup at a time, stirring until absorbed before next addition.
8. Finish risotto with Parmesan and butter. Adjust seasoning and serve with roast.
Notes
Use chuck roast for best tenderness. Arborio rice is essential for the risotto’s creamy texture. Store separately and reheat gently with added broth.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg