Print

Italian Pot Roast & Parmesan Risotto

Italian Pot Roast & Parmesan Risotto
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re searching for a dish that envelops you in warmth and comfort, this Italian Pot Roast & Parmesan Risotto is the answer. This delightful recipe features succulent beef simmered in a rich tomato and apple vinegar sauce, served over creamy risotto that’s both satisfying and elegant. Perfect for chilly evenings or festive gatherings, the aroma of this hearty meal will make your kitchen feel like home. With its easy preparation and family-friendly appeal, this versatile dish is sure to impress your loved ones on any occasion.

Ingredients

Scale
  • 3–4 lb boneless beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 cup beef broth
  • 1 cup apple vinegar
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 ½ cups Arborio rice
  • 6 cups hot chicken broth, divided
  • ½ cup white grape juice
  • 1 cup grated Parmesan cheese
  • 2 tbsp butter

Instructions

  1. Season the beef roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides (3–5 minutes per side). Remove from pot.
  2. Sauté onion, carrots, and celery until softened (5–7 minutes), then add garlic for one more minute.
  3. Stir in crushed tomatoes, beef broth, apple vinegar, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
  4. Return the roast to the pot. Cover and cook in a preheated oven at 325°F for about 2½–3 hours until tender.
  5. Shred the meat after resting for ten minutes.
  6. In another saucepan, heat olive oil and sauté shallots until softened (3–5 minutes). Add Arborio rice and toast for 2–3 minutes.
  7. Pour in grape juice; stir until absorbed. Gradually add hot chicken broth one cup at a time until absorbed (20–25 minutes). Finish with Parmesan cheese.

Nutrition

Find it online: https://kitchensecretstips.com/italian-pot-roast-parmesan-risotto/