Servings: 6 servings
Calories: 600kcal
Equipment
- Large pot
Ingredients
For the Pot Roast
- 3 pounds beef chuck roast this cut is perfect for slow cooking, ensuring a tender and flavorful meal.
- 2 tablespoons olive oil adds depth and richness when browning the roast.
- 1 unit onion, chopped brings sweetness and aroma, complementing the savory flavors.
- 2 units carrots, chopped adds natural sweetness and color to the dish.
- 2 units celery stalks, chopped enhances the flavor base with a subtle crunch.
- 4 cloves garlic, minced infuses the pot roast with a fragrant kick.
- 1 cup red wine use a good-quality wine for depth; it helps tenderize the meat.
- 2 cups beef broth provides moisture and richness; homemade is the best choice!
- 1 tablespoon tomato paste adds a hint of acidity and enhances umami flavors.
- 1 teaspoon dried thyme a classic herb that adds an earthy note.
- Salt and pepper to taste essential for rounding out the overall flavor.
For the Risotto
- 1 cup Arborio rice the creamy texture of this rice is perfect for risotto.
- 4 cups chicken broth use low-sodium for better control of saltiness.
- 1/2 cup grated Parmesan cheese brings creaminess and a salty finish to the risotto.
- 2 tablespoons butter adds richness to achieve that luxurious texture.
Instructions
Directions
- Warm the olive oil in a large pot over medium heat. This creates the perfect foundation for browning the beef and building flavor.
- Generously season the roast with salt and pepper. Sear it in the pot until it's browned on all sides, about 8-10 minutes for that beautiful caramelization.
- Toss in the chopped onion, carrots, and celery. Sauté for 5 minutes until they soften, making the kitchen smell heavenly.
- Stir in the minced garlic and tomato paste, cooking for 1 minute. You want that garlic to become fragrant, enhancing the dish's depth.
- Pour in the red wine and carefully scrape any browned bits off the bottom of the pot. This step adds layers of flavor.
- Add the beef broth and thyme. Bring everything to a gentle simmer, then cover and let cook on low heat for 3-4 hours until the roast is tender and falling apart.
- While the roast cooks, heat chicken broth in a separate pot until it’s simmering. This will be used for the risotto, ensuring a rich flavor.
- Add the Arborio rice to the simmering chicken broth. Stir frequently for about 18 minutes until the rice is creamy and al dente.
- Stir in the grated Parmesan cheese and butter until fully melted and creamy. This will give your risotto that luxurious texture.
- Spoon the pot roast over a generous helping of risotto. The creamy risotto pairs beautifully with the savory pot roast, making each bite a delight.
Notes
Top with fresh herbs for a burst of color and flavor! For best results, follow the chef's tips on cooking times and techniques.
Nutrition
Serving: 1plate | Calories: 600kcal | Carbohydrates: 45g | Protein: 40g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 800mg | Potassium: 1000mg | Fiber: 3g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 4mg
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