Italian Pot Roast with Parmesan Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish the Risotto: Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
- 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
