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Dreamy Italian Pot Roast Risotto

Featured in Hearty Main Courses.

This Italian-inspired dish features ultra-tender beef chuck, slowly braised in a rich tomato, wine, and herb sauce. Aromatics like onion, carrots, and celery create depth, while dry red wine adds complexity. The pot roast is paired with classic Parmesan risotto, its creamy texture achieved through slow, patient stirring and finished with butter and cheese. Serve these together for an elegant, comforting meal that showcases the best of Italian flavors—ideal for impressing family or guests at the dinner table.

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Casey
Updated on Wed, 06 Aug 2025 22:48:33 GMT
A plate of food with meat and rice. Pin it
A plate of food with meat and rice. | cookingwithcasey.com

Dreamy Italian Pot Roast with Risotto brings together savory tender beef and creamy Parmesan risotto for a special meal that tastes like it simmered all day in a Tuscan kitchen. This is one of those recipes that fills your home with warmth and comfort. Each bite is rich and satisfying yet somehow never heavy. If you are looking to serve up something extra memorable for family or guests this weekend this is the showstopper that never fails.

The first time I made this on a rainy weekend I could not believe how my kitchen smelled—herbs and red wine wafting everywhere The risotto came together so easily and now I find myself craving this comfort food combo whenever there is a chill in the air

Ingredients

  • Boneless beef chuck roast: Choose a piece with some marbling This cut does all the work in the oven turning meltingly tender with just a bit of patience
  • Olive oil: Adds rich flavor and helps with browning and sautéing Use extra virgin if you can
  • Onion carrot celery: Known as soffritto in Italian cooking this trio is essential for the pot roast’s aromatic base Fresh and crisp veggies make a difference
  • Garlic: Gives the sauce depth and a true Italian spirit
  • Crushed tomatoes: If you have access to San Marzano tomatoes use them for the best flavor
  • Beef broth: Adds savory richness Look for low-sodium for better control of salt
  • Dry red wine: Use something you would happily drink Chianti or Merlot are classic
  • Tomato paste: Intensifies tomato flavor and helps the sauce turn velvety
  • Dried oregano dried basil: Traditional herbs for that unmistakable Italian flavor Go for high-quality dried or try adding a sprig of fresh if you have it
  • Salt and black pepper: Brings everything into balance Always taste and adjust as you cook
  • Shallot: Delicate and sweet it makes the risotto extra special
  • Arborio rice: Essential for creamy risotto Each grain should be plump and uniform
  • Chicken broth: Homemade or a good quality store-bought brand will make your risotto shine
  • Dry white wine: Pinot Grigio works beautifully for a clean flavor
  • Parmesan cheese: Adds savory and nutty depth to the risotto Always use freshly grated for best melt and flavor
  • Butter: Enriches the risotto’s finish
  • Salt and pepper: To taste for the risotto

Step-by-Step Instructions

Season the Beef:
Pat the chuck roast dry with paper towels and season generously on all sides with salt and black pepper Make sure the surface is evenly coated for the best sear and flavor
Brown the Meat:
Heat olive oil in a heavy Dutch oven over medium-high heat Add the roast and sear each side for about three to five minutes This creates a deep flavorful crust so take your time and do not rush
Build the Flavor Base:
Remove the browned meat and add onion carrot and celery to the same pot Sauté over medium for five to seven minutes until the vegetables have softened and picked up browned bits from the pan Stir in the garlic and cook for one more minute until fragrant
Simmer the Pot Roast:
Pour in the crushed tomatoes tomato paste beef broth red wine oregano basil salt and pepper Bring this mixture to a simmer then nestle the roast back into the sauce Spoon some sauce over the top Cover tightly and cook in a preheated oven at three hundred twenty five degrees Fahrenheit for two and a half to three hours until the meat shreds easily
Rest and Shred:
Lift out the beef and let it rest for ten minutes so the juices settle Shred the roast into large pieces using two forks for that perfect rustic look Return the meat to the sauce to keep warm
Prepare the Risotto Base:
In a separate saucepan heat olive oil over medium Add the chopped shallot and cook gently until soft about three to five minutes
Toast the Rice:
Pour in the Arborio rice and stir constantly for two to three minutes until the grains look translucent around the edges This step brings out a subtle nutty flavor
Deglaze with Wine:
Add dry white wine and stir until most of the liquid is gone This will give the risotto fantastic aroma
Cook the Risotto:
Pour in one cup of hot chicken broth stir well and keep the rice moving When that liquid is nearly gone add another cup Continue this process for twenty to twenty five minutes until the rice is creamy yet holds a little bite
Finish with Cheese and Butter:
Turn off the heat and gently stir in grated Parmesan cheese and butter Taste and season with salt and pepper Serve immediately with the pot roast and plenty of sauce
A plate of food with rice and meat. Pin it
A plate of food with rice and meat. | cookingwithcasey.com

Parmesan is hands down my favorite ingredient here I love how it melts into the risotto making every spoonful shine My mom always insisted on using the real stuff and now I do too—there is just no substitute for that pure nutty burst

Storage Tips

Both the pot roast and risotto will last in the fridge for three to four days Cover tightly and reheat gently adding a splash of broth to the risotto as needed The flavors deepen overnight

Ingredient Substitutions

If you do not have beef chuck brisket works well For risotto you can swap Arborio for Carnaroli or Vialone Nano and if wine is not your thing extra broth does the trick Pecorino Romano adds a sharper punch if you are out of Parmesan

Serving Suggestions

Spoon the risotto onto a warm plate heap the saucy shredded roast on top and garnish with fresh herbs A crisp salad or sautéed greens bring balance and make this meal shine A little extra Parmesan never hurts either

Cultural Historial Context

Italian families treasure pot roast for Sunday feasts and celebrations and pairing it with risotto lifts it into full-on comfort food territory The combination reflects the Italian talent for turning simple ingredients into spectacular dishes made with love and time

Frequently Asked Questions

→ What cut of beef works best?

Boneless beef chuck roast is ideal for tender, flavorful results. Its marbling keeps the meat juicy through long, slow cooking.

→ Can I substitute the wine?

For the pot, use more beef broth instead of red wine. In the risotto, try extra broth or a splash of lemon juice for brightness.

→ How do I achieve creamy risotto?

Stir constantly and add hot broth gradually. This releases the rice's starches for a velvety texture. Finish with butter and cheese.

→ What sides pair well?

Simple green vegetables or a crisp salad balance the richness. Garlic bread is also a great addition.

→ Can I prepare it ahead?

Yes. The beef can be cooked a day in advance and reheated gently. Prepare risotto just before serving for best texture.

Dreamy Italian Pot Roast Risotto

Melt-in-your-mouth beef in savory sauce, paired with creamy Parmesan risotto for a comforting Italian feast.

Prep Time
25 Minutes
Cook Time
210 Minutes
Total Time
235 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings (Serves 6 to 8 portions)

Dietary: Gluten-Free

Ingredients

→ Pot Roast

01 1.4–1.8 kg boneless beef chuck roast
02 2 tablespoons olive oil
03 1 large onion, chopped
04 2 carrots, chopped
05 2 celery stalks, chopped
06 4 cloves garlic, minced
07 800 grams crushed tomatoes
08 240 millilitres beef broth
09 240 millilitres dry red wine (such as Chianti or Merlot)
10 2 tablespoons tomato paste
11 1 tablespoon dried oregano
12 1 tablespoon dried basil
13 1 teaspoon salt
14 0.5 teaspoon black pepper

→ Risotto

15 2 tablespoons olive oil
16 1 shallot, finely chopped
17 300 grams Arborio rice
18 1.5 litres hot chicken broth, divided
19 120 millilitres dry white wine (such as Pinot Grigio)
20 100 grams grated Parmesan cheese
21 2 tablespoons butter
22 Salt and pepper, to taste

Instructions

Step 01

Pat the beef chuck roast dry and season generously with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3–5 minutes per side. Remove the meat and set aside.

Step 02

Add chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until softened, about 5–7 minutes. Add minced garlic and cook for 1 additional minute until fragrant.

Step 03

Stir in crushed tomatoes, beef broth, dry red wine, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 04

Return the seared roast to the Dutch oven. Cover and transfer to a preheated oven at 163°C. Cook for 2½–3 hours until the meat is fork-tender.

Step 05

Remove the Dutch oven from the oven. Let the beef rest for 10 minutes. Use two forks to shred the roast into bite-sized pieces.

Step 06

Return the shredded beef to the sauce. Stir gently to coat and keep warm over low heat.

Step 07

In a large saucepan, heat olive oil over medium heat. Add the finely chopped shallot and cook, stirring, until softened, about 3–5 minutes.

Step 08

Add Arborio rice to the pan. Cook, stirring constantly, until the rice is lightly toasted, about 2–3 minutes.

Step 09

Pour dry white wine into the pan and stir until it is fully absorbed by the rice.

Step 10

Add hot chicken broth to the rice, one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue until all broth is incorporated and the risotto is creamy, about 20–25 minutes.

Step 11

Stir in grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve immediately with the Italian pot roast.

Notes

  1. For optimal flavor, opt for a quality dry red wine such as Chianti or Merlot when braising the beef.
  2. Constant, attentive stirring when making risotto is crucial for developing a luxurious, creamy texture.
  3. Enhance the pot roast by adding sliced mushrooms in step 2 for a richer, earthier sauce.
  4. For a sharper finish, replace Parmesan with Pecorino Romano in the risotto.

Tools You'll Need

  • Dutch oven or heavy ovenproof pot with lid
  • Large saucepan
  • Wooden spoon or heatproof spatula
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk (butter, Parmesan cheese, possible substitution with Pecorino Romano).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 30 g
  • Total Carbohydrate: 55 g
  • Protein: 45 g