Description
This soul-warming Italian pot roast paired with creamy parmesan risotto is Sunday dinner magic that’ll have everyone asking for seconds before they’ve finished firsts.
Ingredients
Scale
For the Italian Pot Roast:
- 3–4 lb chuck roast or bottom round roast, trimmed
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 3 large carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (Chianti or Sangiovese preferred)
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the Parmesan Risotto:
- 2 cups Arborio rice
- 6 cups chicken broth, warmed
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup freshly grated Parmigiano-Reggiano
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and white pepper, to taste
Instructions
- Pat beef roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat and sear roast for 4-5 minutes per side until well-browned.
- Remove roast to a plate and add onions, carrots, and celery to the pot. Cook for 5-7 minutes until softened.
- Add garlic and cook for 30 seconds, then stir in tomato paste and cook for 2 minutes.
- Pour in red wine, scraping up browned bits, and reduce by half (3-4 minutes).
- Return roast to pot and add beef broth, tomatoes, bay leaves, rosemary, thyme, and oregano.
- Bring to a simmer, cover, and transfer to a 325°F oven for 3-