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Italian Pot Roast served with creamy parmesan risotto on a plate.

Italian Pot Roast Parmesan Risotto

A rich and creamy risotto that combines tender braised beef with cheesy Arborio rice, perfect for a comforting family meal.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Braise
  • 3 pounds beef chuck roast A well-marbled roast gives rich flavor and tender shred when cooked long.
  • 1 teaspoon salt Use to season the meat and adjust the risotto at the end.
  • 1 teaspoon black pepper Freshly ground for mild heat and aroma.
  • 2 tablespoons olive oil For searing the roast.
  • 1 large onion Adds sweetness and a savory base.
  • 2 cloves garlic Adds sharp, warm flavor.
  • 1 cup red wine Deglazes the pan.
  • 2 cups beef broth Keeps the roast moist during braise.
  • 1 can crushed tomatoes Adds body and acidity.
  • 2 tablespoons tomato paste Intensifies flavor and thickens the sauce.
For the Risotto
  • 1 cup Arborio rice Short-grain rice that releases starch for creaminess.
  • 1 cup Parmesan cheese Adds richness when stirred in.

Method
 

Braising the Beef
  1. Pat the roast dry and season all sides with salt and pepper.
  2. Heat olive oil in a Dutch oven and brown the roast on all sides for color.
  3. Remove the roast, add chopped onion and minced garlic to the pan, and cook until soft and fragrant.
  4. Pour in red wine, scrape up brown bits, and reduce by half.
  5. Add beef broth, crushed tomatoes, and tomato paste, then return the roast to the pot.
  6. Cover and simmer low for 150 to 180 minutes, until the meat shreds easily.
Making the Risotto
  1. Keep chicken or vegetable broth warm in a pot.
  2. In a separate pan, toast Arborio rice for 2 to 3 minutes until slightly translucent.
  3. Add warm broth by ladlefuls to the rice, stirring until mostly absorbed each time for about 18 to 20 minutes.
  4. Stir in grated Parmesan, adjust seasoning, and top servings with shredded pot roast and parsley.

Notes

Dry the meat before searing for a good crust. Use warm broth for even cooking. Stir consistently to create creaminess.