Description
Fork-tender pot roast in a rich savory sauce spooned over ultra-creamy Parmesan risotto.
Ingredients
- Beef chuck pot roast
- Arborio rice
- Beef broth
- Parmesan cheese
- Olive oil
- Onion, finely diced
- Garlic cloves, minced
- Tomato paste
- Fresh basil or parsley
- Butter
- Dry white wine
- Salt and black pepper
Instructions
- Season pot roast generously with salt and pepper; sear in olive oil until deeply browned. Remove and set aside.
- Sauté onion and garlic in the same pot; stir in tomato paste and cook until darkened.
- Deglaze with wine, add beef broth, return roast, cover, and braise on low until shreddable.
- Remove beef, shred, and keep warm in the sauce.
- In a separate pot, sauté a little onion in butter; add Arborio rice and toast lightly.
- Gradually add warm broth, stirring until creamy and tender; finish with butter and Parmesan.
- Spoon risotto into bowls and top with braised pot roast and sauce; garnish with herbs.
Notes
- For best results, use a good quality beef broth.
- Allow the pot roast to rest before shredding for easier handling.
- Feel free to substitute the herbs based on your preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg