Description
A comforting pot roast slow-braised in a rich tomato-basil sauce, perfect for family gatherings and chilly nights.
Ingredients
Scale
- 3–4 lbs pot roast
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon dried basil
- Salt and pepper to taste
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Heat olive oil in a large pot over medium-high heat. Season the pot roast with salt and pepper, then brown it on all sides.
- Add the chopped onion and minced garlic, stirring until softened.
- Pour in the beef broth and diced tomatoes, add the dried basil, and bring to a simmer.
- Cover and cook on low heat for 3-4 hours until the meat is tender.
- In another pot, heat the chicken broth to a simmer.
- In a separate pan, toast the Arborio rice in butter for 2-3 minutes.
- Gradually add the warm chicken broth, stirring until absorbed. Continue until the rice is creamy and al dente.
- Stir in the Parmesan cheese into the risotto.
- Serve the pot roast over the creamy risotto, garnished with fresh basil if desired.
Notes
Customize by adding vegetables like carrots or potatoes during braising. Consider using fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 90mg