Description
A comforting pot roast infused with Italian flavors, served with creamy Parmesan risotto.
Ingredients
Scale
- 3–4 lbs boneless chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth (heated)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh basil for garnish
Instructions
- Season the chuck roast with salt and pepper. In a large pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
- Add the chopped onion and minced garlic to the pot, sauté until softened, about 3-4 minutes.
- Add diced tomatoes, beef broth, tomato paste, and dried basil to the pot. Stir to combine.
- Return the roast to the pot, cover, and simmer on low heat for 2-3 hours.
- Meanwhile, prepare the risotto. In a separate pot, melt the butter over medium heat, add Arborio rice, and sauté for about 2 minutes.
- Gradually incorporate the heated broth, one ladle at a time, stirring continuously until creamy and al dente.
- Stir in grated Parmesan, season with salt and pepper, and serve over the pot roast.
- Garnish with fresh basil.
Notes
Searing the meat locks in flavors. Don’t rush the simmering for tender meat. Taste and adjust seasoning during preparation.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 120mg