Description
Tender Italian Beef Pot Roast with Creamy Risotto
Ingredients
Scale
- 3–4 pounds Beef Chuck Roast
- 1 large Onion, chopped
- 2–3 Carrots, chopped
- 2–3 Celery stalks, chopped
- 4–6 cloves Garlic, minced
- 1 28-ounce can Crushed Tomatoes
- Low-sodium Beef Broth
- Fresh Herbs (Rosemary, Thyme, Bay Leaf)
- 1–2 tablespoons Italian Seasoning
- Olive Oil
- 1 ½ cups Arborio Rice
- 1 small Onion, finely diced
- 2–3 cloves Garlic, minced
- 6 cups Beef Broth (or a mix of broth and pot roast braising liquid)
- 1 cup freshly grated Parmesan Cheese
- 2 tablespoons unsalted Butter
Instructions
- Prepare and Sear the Beef: Pat your beef chuck roast completely dry with paper towels. Season generously all over with salt, black pepper, and 1 tablespoon of Italian seasoning. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Carefully place the beef in the hot oil and sear on all sides until deeply browned and caramelized, about 3-5 minutes per side. Remove the beef and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add another tablespoon of olive oil to the pot if needed. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Build the Sauce: Pour in about 1 cup of beef broth into the pot, scraping up any browned bits from the bottom with a wooden spoon. Stir in the crushed tomatoes, the remaining 1 tablespoon of Italian seasoning, the fresh herb bundle (rosemary and thyme), and the bay leaves.
- Braise the Pot Roast: Return the seared beef to the pot, nestling it into the sauce. Pour in enough remaining beef broth to come about two-thirds of the way up the side of the beef. Bring the sauce to a gentle simmer.
- Cook Low and Slow: Cover the Dutch oven tightly with a lid. You can either simmer gently on the stovetop for 3-4 hours or transfer to a preheated oven at 325°F (160°C) and cook for 3-4 hours until the beef is tender.
- Rest and Shred: Once cooked, carefully remove the beef from the pot and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. Remove the herb bundle and bay leaves from the sauce. Shred the beef into large chunks using two forks.
- Warm the Broth: In a medium saucepan, gently heat about 6 cups of beef broth over low heat.
- Sauté Aromatics: In a heavy-bottomed pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute.
- Toast the Rice: Add 1 ½ cups of Arborio rice to the pot. Stir constantly for 1-2 minutes until the edges of the rice grains become translucent.
- Add Broth Gradually: Pour in about 1 cup of the warm broth, stirring continuously until almost all the liquid has been absorbed by the rice.
- Continue Adding Broth: Continue adding the warm broth, one ladleful at a time, stirring constantly for about 18-25 minutes until the rice is creamy and al dente.
- Finish the Risotto: Once the rice is al dente, remove from heat. Stir in 2 tablespoons of unsalted butter and 1 cup of freshly grated Parmesan cheese until fully incorporated.
Notes
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg