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