Italian Pot Roast with Risotto
A sumptuous Italian classic featuring tender beef chuck slowly cooked in savory broth, served with creamy risotto.
Ingrédients
For the Pot Roast
- 3 pounds beef chuck roast
- 2 tablespoons olive oil for browning the beef
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup red wine to enhance flavor
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- to taste Salt and pepper for seasoning
For the Risotto
- 1 cup Arborio rice
- 4 cups chicken broth kept warm for cooking the risotto
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter for creaminess in risotto
Instructions
Preparation
- Gather all ingredients and wash/chop the vegetables.
- Season the beef chuck roast with salt and pepper and pat it dry.
Cooking the Pot Roast
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the seasoned beef and brown it on all sides for 5-7 minutes.
- Remove the beef and set aside.
- In the same pot, add chopped onion, carrots, and celery, and sauté for about 5 minutes.
- Stir in minced garlic and tomato paste, cooking for another minute.
- Pour in the red wine, scrape the bottom of the pot, and simmer for a few minutes.
- Return the beef to the pot, add beef broth and dried thyme, cover, and cook on low for 3-4 hours.
Cooking the Risotto
- Bring chicken broth to a gentle simmer in a separate pot.
- Add Arborio rice to the simmering broth, stirring frequently for about 18 minutes.
- Towards the end, stir in grated Parmesan cheese and butter until melted.
Serving
- Once the pot roast is tender, slice it and serve over the creamy risotto.
- Drizzle some of the flavorful broth over the dish.
Notes
For gluten-free, ensure broth is certified gluten-free. For vegetarian options, use mushrooms and vegetable broth.