Ingredients
Scale
- 3–4 lb boneless beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1½ cups Arborio rice
- 6 cups hot chicken broth, divided
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Sear the roast in a large pot over medium-high heat with olive oil until browned on all sides.
- Remove the roast and set aside. In the same pot, sauté the onion, carrots, celery, and garlic until softened.
- Add the crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper to the pot. Carefully return the roast to the pot.
- Cover and simmer on low heat for about 3-4 hours, or until the beef is fork-tender.
- Prepare the risotto: In another pot, heat olive oil over medium heat and cook the shallot until translucent.
- Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted.
- Add the hot chicken broth one ladle at a time, stirring constantly, until absorbed.
- Stir in the Parmesan cheese and butter until creamy, then season with salt and pepper to taste.
- Serve the pot roast alongside the risotto on warm plates for a comforting meal.
Notes
Sear well for added flavor; use homemade broth for the best taste.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: None