Description

This comforting recipe features a fork‑tender pot roast in tomato-herb sauce served over creamy Parmesan risotto. A perfect elegant yet easy dinner for any occasion.

Ingredients

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

1½ cups Arborio rice

6 cups hot chicken broth, divided

1 cup grated Parmesan cheese

2 tbsp butter

Salt and pepper, to taste

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Instructions

Season roast with salt & pepper. Sear in olive oil on all sides. Remove.
Sauté onion, carrots, celery until soft. Add garlic 1 min.
Stir in crushed tomatoes, broth, tomato paste, oregano, basil, salt, and pepper. Simmer.
Return roast to pot. Cover and bake at 325°F for 2½–3 hr until tender. Shred and keep warm.
For risotto, sauté shallot in olive oil until soft. Add Arborio rice and toast 2–3 min.
Add hot broth one cup at a time, stirring until absorbed, for 20–25 min.
Stir in Parmesan and butter. Season with salt and pepper.

Notes

Use dried herbs or triple fresh for stronger taste.
Make risotto in same pot—just clean and reuse.
Roast freezes well; risotto is best fresh

Prep Time: 20 minutes
Cook Time: Roast 3 hr + Risotto 25 min
Category: Main Course, Comfort Food
Method: Oven-braised + stovetop risotto
Cuisine: Italian‑inspired