Dreamy Italian Pot Roast Risotto (Print Version)
# 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:
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.
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.
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.
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.
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.
06 -
Return the shredded beef to the sauce. Stir gently to coat and keep warm over low heat.
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.
08 -
Add Arborio rice to the pan. Cook, stirring constantly, until the rice is lightly toasted, about 2–3 minutes.
09 -
Pour dry white wine into the pan and stir until it is fully absorbed by the rice.
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.
11 -
Stir in grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve immediately with the Italian pot roast.
# Notes:
01 -
For optimal flavor, opt for a quality dry red wine such as Chianti or Merlot when braising the beef.
02 -
Constant, attentive stirring when making risotto is crucial for developing a luxurious, creamy texture.
03 -
Enhance the pot roast by adding sliced mushrooms in step 2 for a richer, earthier sauce.
04 -
For a sharper finish, replace Parmesan with Pecorino Romano in the risotto.