Description
A comforting slow-braised pot roast served with creamy parmesan risotto, perfect for chilly nights and family gatherings.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large Dutch oven, heat the olive oil over medium-high heat. Sear the chuck roast for 4-5 minutes on each side until golden brown.
- Remove the roast and sauté the chopped onion and garlic until translucent, about 3-4 minutes. Add carrots and celery, cooking for another 3 minutes.
- Deglaze the pot with red wine, scraping up brown bits and simmering for 2-3 minutes.
- Return the chuck roast to the pot and add beef broth, rosemary, salt, and pepper. Cover and simmer for about 4 hours on low heat.
- Heat a separate pot, add remaining olive oil or butter, and toast Arborio rice for 2 minutes.
- Add chicken broth one ladle at a time, stirring continuously until absorbed for 20-30 minutes.
- Once rice is al dente, remove from heat and fold in Parmesan cheese. Season with salt and pepper.
- Slice the braised pot roast and serve alongside risotto, spooning juices over both.
Notes
Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
Keywords: pot roast, comfort food, beef, risotto, family meal