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Italian Pot Roast and Parmesan

Savory Italian Pot Roast and Parmesan for Cozy Nights

This Italian Pot Roast and Parmesan embodies comfort with incredible flavors, perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 lbs Boneless Beef Chuck Roast Choice cuts like brisket can be substituted.
  • 2 tbsp Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion Chopped.
  • 2 medium Carrots Chopped.
  • 2 stalks Celery Chopped.
  • 4 cloves Garlic Minced.
  • 28 oz Crushed Tomatoes Canned preferred.
  • 2 cups Beef Broth Homemade is best.
  • 1 cup Red Wine (Chianti or Merlot) Substitute with grape juice diluted with vinegar if wine-free.
  • 2 tbsp Tomato Paste Can omit if fresh tomatoes are used.
  • 1 tbsp Dried Oregano Or use fresh herbs.
  • 1 tbsp Dried Basil Or use fresh herbs.
  • 1 tbsp Salt Adjust to taste.
  • 1 tbsp Pepper Adjust to taste.
For the Parmesan Risotto
  • 1 medium Shallot Can replace with a small onion.
  • 1 cup Arborio Rice Substitute with Carnaroli rice for a similar effect.
  • 4 cups Hot Chicken Broth
  • 1/2 cup White Wine (Pinot Grigio) Omit for no-alcohol version.
  • 1 cup Grated Parmesan Cheese Pecorino Romano can be used for a sharper taste.
  • 2 tbsp Butter Can be omitted for a lighter version.

Equipment

  • Dutch oven
  • Saucepan

Method
 

Pot Roast Steps
  1. Preheat your oven to 325°F (165°C).
  2. Heat a drizzle of olive oil in a heavy Dutch oven over medium-high heat and sear the boneless beef chuck roast until browned, 2-3 minutes per side. Remove roast and set aside.
  3. In the same pot, add onion, carrots, and celery. Sauté for about 5-7 minutes until softened, then stir in minced garlic and cook for an additional minute.
  4. Add crushed tomatoes, beef broth, red wine, and tomato paste to the pot. Add oregano, basil, salt, and pepper, and return the seared roast to the pot.
  5. Cover the pot tightly and braise in the oven for 3-4 hours until the meat is fork-tender.
Risotto Steps
  1. While the pot roast is braising, heat olive oil in a saucepan over medium heat and sauté shallot for 2-3 minutes until translucent.
  2. Add Arborio rice and toast for 1-2 minutes. Pour in white wine and stir until absorbed.
  3. Gradually add hot chicken broth one cup at a time, stirring continuously until absorbed for a creamy texture.
  4. Once the rice is tender yet al dente, stir in grated Parmesan cheese and butter. Season with salt and pepper to taste.
  5. Serve the sliced pot roast over the creamy Parmesan risotto, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 10mgCalcium: 15mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently, adding a splash of broth if necessary.

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