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Slow‑Braised Pot Roast with Creamy Parmesan Risotto

Slow-Braised Pot Roast with Risotto on rustic plate
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This comforting recipe features a fork‑tender pot roast in tomato-herb sauce served over creamy Parmesan risotto. A perfect elegant yet easy dinner for any occasion.

Ingredients

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

Instructions

1. Season roast with salt & pepper. Sear in olive oil on all sides. Remove.

2. Sauté onion, carrots, celery until soft. Add garlic 1 min.

3. Stir in crushed tomatoes, broth, tomato paste, oregano, basil, salt, and pepper. Simmer.

4. Return roast to pot. Cover and bake at 325°F for 2½–3 hr until tender. Shred and keep warm.

5. For risotto, sauté shallot in olive oil until soft. Add Arborio rice and toast 2–3 min.

6. Add hot broth one cup at a time, stirring until absorbed, for 20–25 min.

7. Stir in Parmesan and butter. Season with salt and pepper.

Notes

Use dried herbs or triple fresh for stronger taste.

Make risotto in same pot—just clean and reuse.

Roast freezes well; risotto is best fresh

Nutrition

Find it online: https://paulakitchen.com/slow-braised-pot-roast-parmesan-risotto/