Description
A classic Italian dish featuring tender pot roast served with creamy risotto.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season the roast with salt and pepper and brown on all sides.
- Add onion, carrots, celery, and garlic; sauté until softened.
- Pour in red wine and scrape the bottom of the pot.
- Add beef broth, tomato paste, and oregano; bring to a simmer.
- Cover and cook on low heat for 3-4 hours until the meat is tender.
- In a separate pot, bring chicken broth to a simmer.
- Add Arborio rice to the broth and stir frequently until creamy.
- Stir in Parmesan cheese and butter until melted.
- Serve pot roast over risotto.
Notes
- For best flavor, let the roast marinate overnight.
- Use fresh herbs for a more aromatic dish.
- Pair with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Italian Pot Roast, Risotto, Slow Cooked Beef