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Italian Pot Roast With Risotto Recipe

This Italian pot roast with risotto features tender, slow-cooked beef in a rich tomato and herb sauce served over creamy Parmesan risotto for the ultimate comfort food dinner. Cozy and sophisticated, this restaurant-quality meal combines classic Italian flavors with melt-in-your-mouth beef that falls apart at the touch of a fork. Perfect for special occasions or Sunday dinners, this impressive dish delivers bold flavors with surprisingly simple techniques.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Italian Pot Roast
  • 3-4 pounds beef chuck roast well-marbled
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 cup beef broth for deglazing
  • 1 can (28 oz) crushed tomatoes
  • 2 cups beef broth additional braising liquid
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
For the Parmesan Risotto
  • 1 ½ cups Arborio rice
  • 5-6 cups chicken or beef broth warmed
  • 1 small onion finely diced
  • 3 tablespoons butter divided
  • 1 cup Parmesan cheese freshly grated
  • 2 tablespoons olive oil
  • salt and pepper to taste

Equipment

  • Large Dutch Oven
  • Large Saucepan for Risotto
  • Sharp Knife
  • Cutting Board
  • Wooden spoon
  • Ladle
  • Measuring Cups and Spoons

Method
 

  1. Sear the Roast: Preheat oven to 325°F. Season the chuck roast generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned all over. Remove and set aside.
  2. Build the Braising Base: In the same Dutch oven, add diced onion, carrots, and celery. Sauté for 5-6 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Add tomato paste and stir for 1 minute to caramelize slightly.
  3. Deglaze and Braise: Pour in 1 cup of beef broth, scraping up all the browned bits from the bottom of the pot. Let simmer for 2-3 minutes. Add crushed tomatoes, remaining 2 cups beef broth, bay leaves, rosemary, and thyme. Return the seared roast to the pot, nestling it into the liquid. Bring to a simmer, cover with lid, and transfer to the oven. Braise for 3-4 hours until fork-tender.
  4. Make the Risotto: About 30 minutes before the roast is done, start the risotto. Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add Arborio rice and stir for 2 minutes until lightly toasted.
  5. Cook the Risotto: Begin adding warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more. Continue for 18-20 minutes until rice is creamy and tender but still has slight bite. Remove from heat, stir in remaining 2 tablespoons butter and Parmesan cheese until creamy. Season with salt and pepper.
  6. Serve: Remove pot roast from oven. The meat should be fall-apart tender. Slice or shred the beef. Spoon creamy risotto onto plates, top with pot roast, and ladle the rich tomato sauce over everything. Garnish with fresh herbs and extra Parmesan if desired.

Notes

Storage: Store pot roast and sauce together in the fridge for up to 4 days. Store risotto separately. Freeze pot roast for up to 3 months.
Flavor Tip: Use quality beef broth for the best depth of flavor in both the roast and risotto.
Pro Tip: Keep broth warm for risotto and stir frequently for that signature creamy texture!