Description
A warm, hearty meal featuring melt-in-your-mouth pot roast infused with rich tomato and basil, paired with creamy Parmesan risotto.
Ingredients
Scale
- 3–4 lbs pot roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 cup beef broth
- Salt and pepper to taste
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- Fresh basil for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the pot roast generously with salt and pepper, then sear it on all sides until browned. Remove the roast from the pot and set it aside.
- In the same pot, add the chopped onion and minced garlic, sautéing until fragrant.
- Add the diced tomatoes, tomato paste, dried basil, and beef broth. Stir together.
- Return the seared pot roast to the pot. Cover and let it simmer on low heat for 3-4 hours.
- While the roast is cooking, heat the chicken or vegetable broth in a separate saucepan over low heat.
- In another pot, add the Arborio rice and ladle in a portion of warm broth. Stir continuously, gradually adding more broth as the rice absorbs the liquid and becomes creamy.
- Once the risotto reaches the desired consistency, stir in the grated Parmesan cheese and butter until melted.
- Serve the pot roast over the risotto, garnished with fresh basil.
Notes
Searing the meat creates a nice crust and intensifies the flavors. Taste and adjust seasoning as you go.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 80mg