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Slow‑Braised Pot Roast with Creamy Parmesan Risotto

Slow-Braised Pot Roast with Creamy Parmesan Risotto Bliss

This Slow‑Braised Pot Roast with Creamy Parmesan Risotto is a comforting dinner perfect for any gathering.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Chuck Roast This cut offers rich flavor and tenderness.
  • 2 tablespoons Olive Oil For sautéing; vegetable oil can be used as a substitute.
  • 1 medium Onion Use yellow or white onion.
  • 3 medium Carrots Fresh or frozen.
  • 2 stalks Celery Optional.
  • 4 cloves Garlic Fresh garlic enhances the dish's flavor.
  • 28 ounces Crushed Tomatoes Fresh tomatoes can be used in a pinch.
  • 2 cups Beef Broth Chicken or vegetable broth are viable substitutes.
  • 2 tablespoons Tomato Paste Optional but enhances depth.
  • 1 teaspoon Dried Oregano Fresh versions are preferred.
  • 1 teaspoon Dried Basil Fresh versions are preferred.
  • to taste Salt
  • to taste Pepper
  • 1 medium Shallot Can substitute with onion.
For the Risotto
  • 1.5 cups Arborio Rice Essential for achieving that creamy texture.
  • 4 cups Hot Chicken Broth Vegetable broth works for vegetarian option.
  • 1 cup Parmesan Cheese Freshly grated for best results.
  • 3 tablespoons Butter Can use olive oil for a dairy-free alternative.

Equipment

  • Dutch oven
  • saucepan

Method
 

Cooking Instructions
  1. Season the beef chuck roast with salt and pepper. Sear in olive oil for 3–5 minutes on each side until browned. Remove from pot.
  2. Sauté chopped onions, carrots, and celery for 5–7 minutes. Add minced garlic and sauté for another minute.
  3. Stir in crushed tomatoes, beef broth, and tomato paste. Add dried oregano, basil, salt, and pepper. Bring to a simmer.
  4. Return the seared roast to the pot and braise, covered, in a preheated oven at 325°F (163°C) for 2½ to 3 hours.
  5. In another saucepan, heat olive oil and sauté chopped shallots until softened. Add Arborio rice, toasting for 2–3 minutes.
  6. Gradually add hot chicken broth one cup at a time, stirring frequently for 20–25 minutes. Stir in Parmesan cheese and butter.
  7. To serve, plate risotto and top with shredded pot roast and drizzle with tomato sauce.

Nutrition

Serving: 1bowlCalories: 680kcalCarbohydrates: 75gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 140mgSodium: 800mgPotassium: 1000mgFiber: 4gSugar: 6gVitamin A: 150IUVitamin C: 10mgCalcium: 250mgIron: 4mg

Notes

This dish is perfect for family gatherings and meal prep, and can be stored separately in airtight containers.

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