There’s something undeniably comforting about a slow-cooked pot roast paired with creamy, cheesy risotto. This Italian Pot Roast & Parmesan Risotto is the kind of meal that fills your kitchen with the most mouthwatering aroma, making everyone impatient for dinner. The beef turns fall-apart tender, soaking up a rich, herby tomato sauce, while the risotto brings the perfect balance of creaminess and a nutty parmesan kick. Trust me, once you try this, it’ll become a regular on your table!
Why You’ll Love Italian Pot Roast & Parmesan Risotto
Versatile: Perfect for a cozy family dinner, an elegant date night, or even meal prep—this dish works for any occasion.
Budget-Friendly: Uses affordable cuts of beef that transform into something extraordinary with slow cooking.
Quick and Easy: While the pot roast takes time to cook, most of it is hands-off. And the risotto? It’s easier than you think!
Customizable: Add your favorite veggies, swap the herbs, or even make the risotto with a different cheese—it’s all about what you love.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Italian Pot Roast
Here’s what makes this pot roast so rich and flavorful—it’s all about layering simple ingredients to create something extraordinary.
Beef Chuck Roast: The star of the show. This cut becomes incredibly tender as it slow-cooks in all those savory juices.
Onion & Garlic: The essential flavor base. These aromatics infuse the sauce with deep, rich flavors.
Crushed Tomatoes: The heart of the sauce. They bring a perfect balance of acidity and sweetness.
Beef Broth: Enhances the richness of the sauce and keeps everything juicy.
Red Wine: Adds depth and complexity—because everything’s better with a little wine! You can substitute with more broth if needed.
Italian Seasoning: A blend of oregano, basil, and thyme that makes the dish unmistakably Italian.
Carrots & Celery: They add a touch of sweetness and a slight crunch for contrast.
Bay Leaves: Infuses the dish with a subtle, earthy aroma.
Olive Oil: Used to sear the beef, locking in all those amazing flavors.
Ingredients in Parmesan Risotto
Risotto might seem fancy, but it’s really just about stirring love into a pot. Here’s what you’ll need:
Arborio Rice: The key to creamy risotto. Its high starch content creates that signature texture.
Parmesan Cheese: Adds a nutty, salty richness that makes this risotto irresistible.
Butter: Gives the risotto that luxurious, velvety finish.
White Wine: A little splash enhances the depth of flavor.
Chicken Broth: Slowly absorbed into the rice, creating a silky consistency.
Shallots: A milder, slightly sweet onion that adds great flavor.
Garlic: Because risotto should never be bland.
Instructions
Italian Pot Roast
Preheat Your Equipment: Start by preheating your oven to 300°F (150°C). A low, slow cook is key to the most tender beef.
Sear the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned. This locks in flavor and gives the roast a delicious crust.
Sauté the Aromatics: Remove the beef and add onions, garlic, carrots, and celery. Cook until softened and fragrant.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a minute to cook off the alcohol.
Build the Sauce: Add crushed tomatoes, beef broth, Italian seasoning, and bay leaves. Stir to combine.
Slow Cook to Perfection: Return the beef to the pot, cover, and transfer to the oven. Cook for 3 to 4 hours until the meat is fall-apart tender.
Let It Rest: Once cooked, let the roast rest for 10 minutes before shredding. This keeps the juices inside for maximum tenderness.
Parmesan Risotto
Sauté the Shallots: In a saucepan, melt butter over medium heat. Add shallots and garlic, cooking until soft.
Toast the Rice: Stir in the Arborio rice, coating it in the butter. Let it toast for a minute until slightly translucent.
Deglaze with Wine: Pour in the white wine and stir until absorbed. This step adds depth to the flavor.
Slowly Add Broth: Add warm chicken broth, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding more.
Finish with Parmesan: Once the rice is creamy and tender, stir in grated Parmesan and a little extra butter for richness.
Nutrition Facts
Servings: 6
Calories per serving: Approximately 520 kcal
Preparation Time
Prep Time: 20 minutes
Cook Time: 4 hours (including risotto)
Total Time: 4 hours 20 minutes
How to Serve Italian Pot Roast & Parmesan Risotto
This dish pairs wonderfully with a crisp side salad dressed with balsamic vinaigrette or some warm, crusty bread to soak up the rich sauce. For a complete meal, serve with roasted asparagus or garlic green beans. And don’t forget a glass of your favorite red wine to bring out the deep, savory flavors!
Additional Tips
- If you don’t have a Dutch oven, you can slow-cook the pot roast in a crockpot on low for 8 hours.
- Stir the risotto constantly—it’s the key to achieving that perfect creamy consistency.
- For an extra luxurious touch, stir a bit of heavy cream into the risotto at the end.
- Leftover pot roast makes amazing sandwiches the next day!
FAQ’s
1. Can I make this recipe in advance?
Yes! The pot roast actually tastes better the next day as the flavors meld. The risotto is best fresh but can be reheated with a splash of broth.
2. Can I use a different cut of beef?
Chuck roast is ideal, but brisket or short ribs also work beautifully.
3. What if I don’t have red wine?
Simply use more beef broth—it’ll still be delicious!
4. Can I make the risotto without wine?
Yes! Just replace it with extra chicken broth.
5. How do I store leftovers?
Store the pot roast and risotto separately in airtight containers in the fridge for up to 3 days.
6. Can I freeze the pot roast?
Absolutely! Freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.
7. What’s the best way to reheat risotto?
Heat on the stovetop with a splash of broth, stirring until creamy again.
8. Can I use regular rice for the risotto?
Not recommended—Arborio rice is key for that creamy texture.
9. What sides go well with this meal?
A simple arugula salad, roasted veggies, or even sautéed mushrooms pair beautifully.
10. How can I make this dish even richer?
Try adding a touch of heavy cream to the risotto or finishing the pot roast with a pat of butter before serving.
Conclusion
Italian Pot Roast & Parmesan Risotto is the ultimate comfort meal—tender, flavorful beef paired with creamy, cheesy risotto. It’s the kind of dish that turns an ordinary evening into something special. So grab your ingredients, pour yourself a glass of wine, and let’s get cooking!
Print
Italian Pot Roast & Parmesan Risotto
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking, Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Italian Pot Roast is slow-cooked to perfection with rich herbs, tomatoes, and red wine, resulting in tender, flavorful beef. Served alongside creamy Parmesan Risotto, this dish makes for a comforting and indulgent meal.
Ingredients
**For the Pot Roast:**
– 3 lbs beef chuck roast
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup red wine
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes
– 2 bay leaves
– Salt and pepper, to taste
**For the Parmesan Risotto:**
– 1 1/2 cups Arborio rice
– 4 cups chicken broth, warmed
– 1/2 cup white wine
– 1/2 cup grated Parmesan cheese
– 1 small onion, finely chopped
– 2 tbsp butter
– 2 tbsp olive oil
– Salt and pepper, to taste
Instructions
**For the Pot Roast:**
1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Season the beef chuck roast with salt and pepper, then sear on all sides until browned.
3. Remove the roast and set aside. In the same pot, sauté the onion until softened, then add the garlic and cook for another minute.
4. Stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, red pepper flakes, and bay leaves.
5. Return the roast to the pot, cover, and simmer on low heat for 3-4 hours until the beef is tender and easily shreds.
6. Remove bay leaves and shred the beef before serving.
**For the Parmesan Risotto:**
1. In a large pan, heat butter and olive oil over medium heat. Add the chopped onion and sauté until soft.
2. Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted.
3. Pour in the white wine and stir until absorbed.
4. Gradually add the warm chicken broth, one ladle at a time, stirring constantly until absorbed before adding more. Continue this process for about 20 minutes until the rice is creamy and tender.
5. Stir in the grated Parmesan cheese, season with salt and pepper, and serve immediately with the pot roast.
Notes
– For a deeper flavor, marinate the beef in red wine and herbs for a few hours before cooking.
– Substitute beef broth with mushroom or vegetable broth for a different depth of flavor.
– Serve with a side of roasted vegetables or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 110 mg