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Italian Inspired Pot Roast and Risotto Dinner

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A cozy Italian pot roast paired with creamy risotto, rich in flavor and tradition, perfect for family gatherings.

Ingredients

Scale
  • 3 to 4 pounds of beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups beef broth
  • 1 cup dry red wine
  • 1 can (14 oz) diced tomatoes, with juices
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth (for risotto)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped for garnish

Instructions

  1. Prepare the beef: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
  2. Sear the roast: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the chuck roast and sear on all sides until deeply browned (about 4–5 minutes per side). Remove the roast and set aside.
  3. Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes until softened and the onion is translucent.
  4. Add garlic: Add the minced garlic and cook for an additional minute, stirring to avoid burning.
  5. Deglaze with wine: Pour in the red wine and deglaze the pot, simmering for 2–3 minutes until slightly reduced.
  6. Braise the roast: Return the beef roast to the pot. Add the beef broth, diced tomatoes, oregano, basil, and bay leaf. Bring to a gentle simmer. Cover the pot and transfer to a preheated oven at 300°F (150°C). Braise for 3–4 hours, until fork-tender.
  7. Prepare the risotto: While the pot roast cooks, prepare the risotto. In a medium saucepan, warm the chicken or vegetable broth.
  8. Toast the rice: In a large skillet, heat 2 tablespoons of olive oil. Add the Arborio rice and toast for 2–3 minutes, stirring frequently.
  9. Cook the risotto: Ladle in warm broth to the rice, stirring continuously until absorbed. Repeat until creamy and al dente, about 20–25 minutes.
  10. Finish the risotto: Remove from heat and stir in butter and Parmesan cheese until creamy. Season with salt and pepper.
  11. Slice and serve: Once done, remove the pot roast from the oven, let rest, then slice against the grain and serve with risotto.
  12. Garnish: Garnish with freshly chopped parsley before serving.

Notes

This dish can be paired with an arugula salad topped with lemon vinaigrette and a glass of the same red wine used in cooking.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/italian-inspired-pot-roast-risotto-dinner/