Season the 3–4 lb boneless beef chuck roast generously with salt and pepper. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast for 3–5 minutes on each side until browned and caramelized.

Remove the roast from the pot and set it aside temporarily.

In the same pot, add chopped onion, carrots, and celery. Sauté for about 5–7 minutes until softened. Add minced garlic and cook for an additional minute.

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

Return the seared roast to the pot, cover with a lid, and transfer to a preheated oven at 325°F (163°C) for 2½ to 3 hours.

Allow the roast to rest for 10 minutes before shredding.

In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped shallot and sauté for 3–5 minutes until translucent.

Stir in Arborio rice and toast for 2–3 minutes.

Gradually add hot chicken broth one cup at a time, stirring frequently for about 20–25 minutes.

Once creamy, stir in grated Parmesan cheese and butter. Season to taste with salt and pepper.

Plate a generous serving of shredded pot roast over a bed of creamy Parmesan risotto, spooning sauce over the top.