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–+ servings

Italian Pot Roast & Parmesan Risotto

A hearty Italian dish featuring tender beef simmered in a rich tomato and apple vinegar sauce, paired with creamy risotto.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Calories: 500
Ingredients Method Nutrition

Ingredients
  

  • 3–4 lb boneless beef chuck roast
  • 2 tbsp olive oil for pot roast
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 cup beef broth
  • 1 cup dry apple vinegar
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil for risotto
  • 1 shallot finely chopped
  • 1 ½ cups Arborio rice
  • 6 cups hot chicken broth divided
  • ½ cup dry white grape juice
  • 1 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper to taste

Method
 

  1. Season the roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides for about 3–5 minutes each side.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until softened for about 5–7 minutes before adding minced garlic.
  3. Stir in crushed tomatoes, beef broth, apple vinegar, tomato paste, oregano, basil, salt, and black pepper. Bring this mixture to a gentle simmer.
  4. Return the seared roast to the pot. Cover it up tightly and place it in a preheated oven at 325°F (163°C). Let it cook for about 2½–3 hours until fork-tender.
  5. Let the roast rest for about ten minutes after removing it from the oven before shredding it with two forks.
  6. In a separate saucepan over medium heat, heat olive oil again and sauté finely chopped shallot until softened (about 3–5 minutes).
  7. Add Arborio rice to your saucepan; toast it by stirring constantly for about 2–3 minutes.
  8. Pour in dry white grape juice; stir until completely absorbed by the rice.
  9. Start adding hot chicken broth one cup at a time to your rice mixture. Stir continuously until each addition is absorbed before adding more.
  10. Once you've reached your desired consistency with risotto, stir in grated Parmesan cheese along with butter. Season with salt and pepper according to taste.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 5g

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