Imagine sinking your fork into tender, flavorful pot roast that’s falling-apart perfect—its savory tomato-braised sauce rich with herbs and vegetables—paired with luxuriously creamy Parmesan risotto that practically melts on your tongue. This meal is hearty, impressive, and surprisingly doable on a cozy weeknight or when entertaining. It’s the kind of dinner that makes your home feel like a home.

Slow‑Braised Pot Roast with Creamy Parmesan Risotto

Why You’ll Love This Recipe

This dish is the perfect duo of rustic comfort and elegant sophistication. The pot roast simmers in a flavorful, tomato-sauced broth with classic veggies and Italian aromatics, creating deeply satisfying richness. The risotto, cooked patiently turn by turn, becomes ultra-creamy and subtly cheesy—complementing the bold roast with a gentle, comforting texture. It’s the ultimate duet of unctuous meat and luxurious rice, all from a single Dutch oven and a risotto pan.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Pot Roast

3–4 lb boneless beef chuck roast
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 cup beef broth
2 tbsp tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1 tsp salt
½ tsp black pepper

Parmesan Risotto

2 tbsp olive oil
1 shallot, finely chopped
1 ½ cups Arborio rice
6 cups hot chicken broth, divided
1 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper, to taste

Instructions

For the Pot Roast
Start by seasoning the roast with salt and pepper. Heat olive oil in a Dutch oven over medium‑high, then sear the roast on all sides until browned (about 3–5 minutes each side). Remove the roast and set aside.

In the same pot, add onion, carrots, and celery. Sauté until softened (5–7 minutes), then add minced garlic and cook for another minute. Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring the sauce to a simmer.

Nestle the roast back into the pot, cover, and transfer to a 325°F (163°C) oven. Braise for 2½–3 hours until the meat is fork-tender. Let it rest for 10 minutes, then shred with two forks and return the shredded meat to the sauce to stay warm.

For the Parmesan Risotto
While the roast braises, warm olive oil in a saucepan over medium heat. Add chopped shallot and cook until softened (3–5 minutes). Add Arborio rice and toast, stirring constantly for about 2–3 minutes.

Begin adding hot chicken broth one cup at a time. Stir until each cup is almost fully absorbed before adding the next. Continue this process, stirring frequently, for about 20–25 minutes until rice is creamy and al dente. Stir in Parmesan cheese and butter, then season with salt and pepper.

Serve the tender pot roast over a bed of creamy Parmesan risotto, complete with the tomatoey sauce. Heaven on a plate.

Variations & Substitutions

Swap chicken broth for vegetable broth if you prefer.
Stir in fresh herbs like parsley, thyme, or rosemary into the risotto for extra brightness.
Finish the risotto with a splash of white wine (add before the broth) for complex flavor.
Add mushrooms to the sautéed veggies for the pot roast for an earthy boost.

Storage & Reheating

Store leftovers separately (roast in sauce and risotto sealed airtight) in the fridge for up to 4 days. Reheat gently on the stovetop—coat with a splash of broth to revive creaminess. Freeze the roast (without rice) for up to 2 months; thaw overnight before reheating.

10 Frequently Asked Questions

Can I cook everything in the same pot?

Yes! After the roast is done, you can sauté the shallot and proceed to make the risotto in the same Dutch oven—just clean out any large debris first.

Can I use fresh herbs instead of dried?

Absolutely. Use about triple the amount of fresh oregano and basil for optimal flavor.

What cut of beef works best?

Shoulder or chuck roasts are ideal—they break down beautifully into tender, juicy shreds.

Is risotto difficult to make?

Not at all! The key is patience—adding broth gradually and stirring often makes for creamy, steamed rice perfect every time.

Can I use milk instead of butter for the risotto?

Butter gives the best texture here. You can stir in a bit of cream at the end to deepen the richness, but milk alone may make it thin.

Can I pressure cook the roast instead?

Yes, use a pressure cooker for about 60–70 minutes under high pressure and allow natural release.

What wine pairs well with this dish?

A medium-bodied red like Merlot or Chianti complements the tomato-rich sauce and beef beautifully.

Is this meal freezer-friendly?

The roast-freeze, yes. The risotto is better enjoyed fresh—frozen risotto can become watery when thawed.

Can I make this dairy-free?

Use olive oil instead of butter in the risotto, and omit or substitute Parmesan with a vegan alternative or nutritional yeast.

What goes well with this meal?

A crisp green salad or roasted seasonal vegetables keep things balanced and add a refreshing crunch.