Description
A comforting dish featuring tender beef, rich tomato-basil sauce, and creamy Parmesan risotto, perfect for family gatherings.
Ingredients
Scale
- 3–4 lbs pot roast
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 1 tablespoon dried basil
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
Instructions
- Season the pot roast with salt and pepper on all sides. In a large pot, heat olive oil over medium-high heat and sear the pot roast until browned on all sides. Remove from the pot and set aside.
- In the same pot, add chopped onion, sliced carrots, sliced celery, and minced garlic. Sauté until tender and fragrant, about 5-7 minutes.
- Add diced tomatoes, beef broth, and dried basil to the pot. Return the seared pot roast, ensuring it’s submerged in the sauce. Cover and simmer on low heat for 3-4 hours.
- While the pot roast simmers, bring chicken or vegetable broth to a simmer in a separate pot. Stir in Arborio rice and cook, stirring occasionally, until creamy and al dente, about 18-20 minutes. Mix in grated Parmesan cheese and butter.
- Plate risotto first and top with slices of pot roast and tomato-basil sauce before serving.
Notes
Searing the meat locks in flavors; consider using fresh basil for a brighter flavor.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg