Description
Savory Italian pot roast simmers with herbal richness, promising a hearty Mediterranean feast. Creamy parmesan risotto complements the tender meat, inviting you to savor classic comfort on a delightful plate.
Ingredients
Scale
Main Ingredients:
- 3.4 pounds (1.54 kilograms) boneless beef chuck roast
- 1.5 cups (360 milliliters) Arborio rice
- 1 cup (240 milliliters) grated Parmesan cheese
Meat and Vegetable Ingredients:
- 2 tablespoons olive oil (for pot roast)
- 2 tablespoons olive oil (for risotto)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 shallot, finely chopped
Liquid and Seasoning Ingredients:
- 1 (28 ounces/794 grams) can crushed tomatoes
- 1 cup (240 milliliters) beef broth
- 1 cup (240 milliliters) dry red wine
- 6 cups (1.4 liters) hot chicken broth
- 1/2 cup (120 milliliters) dry white wine
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Salt and pepper to taste
Instructions
- Initiate the pot roast preparation by generously seasoning the meat with aromatic salt and pepper blend.
- Activate a Dutch oven over medium-high heat, drizzling olive oil to create a sizzling surface.
- Execute a precise sear on each side of the roast, developing a rich caramelized exterior for approximately 3-4 minutes per surface.
- Transfer the seared roast to a temporary holding plate, maintaining its heat-developed crust.
- Introduce chopped onions, carrots, and celery into the same pot, allowing vegetables to soften and release their natural sweetness for 5-6 minutes.
- Incorporate minced garlic, releasing its aromatic essence for an additional minute.
- Construct a robust sauce by combining crushed tomatoes, robust beef broth, full-bodied red wine, concentrated tomato paste, and classic Italian herbs.
- Gently reintroduce the roast into the liquid mixture, ensuring complete coverage.
- Transfer the pot to a preheated 325°F oven, allowing the roast to transform into tender perfection over 2-3 hours.
- Extract the roast, allowing a brief resting period before shredding with two forks.
- For risotto, delicately sauté finely chopped shallots in olive oil until translucent.
- Introduce Arborio rice, toasting grains to develop a nutty complexity for 2-3 minutes.
- Deglaze the pan with white wine, stirring until liquid vanishes completely.
- Progressively incorporate hot chicken broth, one cup at a time, stirring consistently for 20-25 minutes.
- Finalize risotto by folding in Parmesan cheese and butter, creating a luxurious, creamy texture.
- Plate risotto as a elegant base, crown with succulent shredded pot roast.
- Optional: Garnish with fresh parsley for a vibrant finishing touch.
Notes
- Searing meat creates a delicious caramelized crust that locks in rich flavors and adds depth to the pot roast.
- Choose a well-marbled chuck roast for maximum tenderness and succulent meat that falls apart easily.
- Low and slow cooking is crucial for breaking down tough connective tissues, ensuring melt-in-your-mouth texture.
- Allow the meat to rest before shredding to retain maximum moisture and prevent drying out.
- Use authentic Arborio rice for creamy risotto texture, as other rice varieties won’t produce the same silky consistency.
- Constant stirring releases rice starches, creating that signature creamy risotto without adding extra cream.
- Room temperature wine and warm broth help maintain consistent cooking temperature and smoother rice absorption.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 34
- Calories: 412 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg