Italian Pot Roast with Parmesan Risotto Recipe

Introduction

This Italian Pot Roast with Parmesan Risotto combines tender, slow-cooked beef with creamy, flavorful risotto. It’s a comforting meal that brings classic Italian flavors to your dinner table with minimal effort.

Ingredients

• 1 beef roast (about 3-4 pounds)
• 2 cups diced tomatoes (canned or fresh)
• 1 tablespoon mixed Italian herbs (such as rosemary, thyme, and oregano)
• 1 ½ cups Arborio rice for risotto
• 1 cup freshly grated Parmesan cheese
• 4 cups chicken or vegetable broth (for risotto)
• 2 tablespoons olive oil
• 1 small onion, finely chopped (optional, for risotto)
• 2 cloves garlic, minced (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Season the beef roast with salt, pepper, and Italian herbs. Place it in a slow cooker with diced tomatoes and a splash of water or broth. Cook on low for 6-8 hours, or until the beef is tender and easily falls apart.
2. Step 2: While the roast is cooking, prepare the risotto. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Step 3: Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Slowly add warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
4. Step 4: Continue adding broth and stirring until the rice is creamy and just cooked through, about 18-20 minutes. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
5. Step 5: Serve slices of the tender Italian pot roast alongside the creamy Parmesan risotto, spooning some of the roast’s cooking juices over the meat for extra flavor.

Tips & Variations

• For deeper flavor, sear the beef roast in a hot pan before slow cooking.
• Use fresh herbs if available for a brighter taste.
• Try adding sautéed mushrooms or spinach into the risotto for extra texture and nutrition.
• If you prefer a thicker sauce, remove the roast near the end and reduce the cooking liquid on the stovetop, then pour over the meat.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the pot roast gently on the stovetop or in the microwave with a splash of broth to keep it moist. The risotto can be refrigerated as well but may thicken; add a little water or broth when reheating and stir to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the pot roast?

Yes, tougher cuts like chuck or brisket work best for slow cooking as they become tender and flavorful over time.

Can the risotto be made ahead of time?

Risotto is best served fresh, but you can make it a few hours ahead. When reheating, add a bit of broth or water and stir well to maintain its creamy texture.

Italian Pot Roast with Parmesan Risotto Recipe

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This Italian Pot Roast with Parmesan Risotto is a comforting and flavorful meal combining a tender, slow-cooked beef roast infused with tomatoes and herbs, paired perfectly with a creamy Parmesan risotto. This dish offers a rich and hearty taste experience ideal for family dinners or special occasions.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Pot Roast

• 3 to 4 pounds beef roast (chuck or rump roast)
• 2 cups canned crushed tomatoes
• 2 teaspoons dried Italian herbs (such as oregano, basil, thyme)
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup beef broth

For the Parmesan Risotto

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 small onion, finely chopped
• 2 tablespoons butter
• ½ cup dry white wine (optional)
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Prepare the Pot Roast: Heat olive oil in a large skillet over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned. Transfer the roast to a slow cooker.
2. Add Tomatoes and Herbs: In the same skillet, sauté onions and garlic until fragrant and translucent. Add crushed tomatoes, beef broth, and Italian herbs. Stir well and pour the mixture over the roast in the slow cooker.
3. Slow Cook the Roast: Cover and cook on low heat for 6 to 8 hours, or until the beef is tender and easily shredded with a fork.
4. Start the Risotto: In a heavy-bottomed saucepan, melt butter over medium heat. Add chopped onion and cook until soft. Stir in the Arborio rice and cook for 2 minutes to lightly toast the grains.
5. Add Liquid Gradually: Pour in white wine, if using, and stir until evaporated. Add warm broth one ladle at a time, stirring continuously and allowing liquid to be absorbed before adding more. Continue until rice is creamy and al dente, about 18 to 20 minutes.
6. Finish the Risotto: Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Slice the pot roast and serve it alongside a generous scoop of Parmesan risotto. Spoon some cooking juices from the roast over the meat for extra flavor.

Notes

• You can substitute fresh herbs for dried, but adjust quantities accordingly.
• For a thicker sauce with the roast, remove the lid of the slow cooker during the last 30 minutes of cooking.
• If risotto is too thick at the end, stir in a little extra warm broth or water to loosen it.
• Leftover pot roast can be shredded and used in sandwiches or pasta dishes.
• Using a meat thermometer, the beef roast is done when internal temperature reaches around 190°F (88°C) for tender shredding.

Keywords: Italian pot roast, Parmesan risotto, slow cooked beef, comforting Italian meal, hearty dinner recipe