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–+ servings
Italian Inspired Pot Roast and Risotto

Italian Inspired Pot Roast and Risotto for Cozy Dinners

This Italian Inspired Pot Roast and Risotto combines savory beef with creamy risotto for a comforting dinner experience.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 lb Beef Chuck Roast Ideal for slow cooking.
  • 2 tbsp Olive Oil For searing.
  • 1 Onion Chopped, yellow or white preferred.
  • 4 cloves Garlic Minced.
  • 3 Carrots Chopped.
  • 2 Celery Chopped, optional.
  • 2 cups Beef Broth Key liquid for braising.
  • 1 cup Dry Red Wine Infuses flavor.
  • 1 can Diced Tomatoes Can substitute with fresh.
  • 1 tbsp Dried Oregano Flavor enhancer.
  • 1 tbsp Dried Basil Adds aromatic notes.
  • 1 Bay Leaf Remove before serving.
  • to taste Salt and Pepper Essential seasonings.
For the Risotto
  • 1 cup Arborio Rice Key for creaminess.
  • 4 cups Chicken or Vegetable Broth Warm for best texture.
  • ½ cup Parmesan Cheese Freshly grated.
  • 2 tbsp Unsalted Butter For enriching.
  • to taste Fresh Parsley For garnish.

Equipment

  • heavy pot
  • skillet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Pat beef chuck dry with paper towels and season with salt and pepper.
  2. In a large pot, heat olive oil and sear beef on all sides until golden-brown.
  3. Sauté onion, carrots, and celery for 5-7 minutes until softened.
  4. Add minced garlic and cook for an additional minute.
  5. Deglaze pot with red wine and scrape up browned bits; let simmer for 2-3 minutes.
  6. Return beef to pot and add beef broth, diced tomatoes, oregano, basil, and bay leaf.
  7. Cover pot and braise in preheated oven at 300°F for 3-4 hours.
  8. Heat chicken or vegetable broth in a saucepan over low heat.
  9. In a skillet, heat olive oil and toast Arborio rice for 2-3 minutes.
  10. Gradually add warm broth to rice, stirring until fully absorbed over 20-25 minutes.
  11. Once creamy, stir in butter and Parmesan cheese until melted and combined.
  12. Slice beef against the grain and serve with risotto, garnished with parsley.

Nutrition

Serving: 1servingCalories: 750kcalCarbohydrates: 72gProtein: 45gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 900mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container; keep pot roast and risotto separate for best texture.

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