Description
A comforting slow-braised pot roast served over creamy Parmesan risotto, perfect for cozy winter nights.
Ingredients
Scale
- 3–4 lb Chuck Roast (or alternate cut)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 teaspoons dried thyme
- 2 teaspoons rosemary
- 2 cups Arborio rice
- 6 cups chicken or vegetable broth, warmed
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh parsley or thyme for garnish
Instructions
- Season the chuck roast with salt and pepper.
- Heat olive oil in a large pot and sear the roast on all sides.
- Add chopped onion and garlic, cooking until softened.
- Pour in the beef broth and add thyme and rosemary. Bring to a simmer.
- Cover and cook on low for 6-8 hours until tender.
- In another pot, melt butter and sauté onion and garlic.
- Add Arborio rice, stirring for 2 minutes.
- Gradually add warm broth one ladleful at a time, stirring constantly.
- Once the rice is al dente, remove from heat and stir in Parmesan cheese.
- Serve the pot roast on a bed of risotto and garnish with fresh herbs.
Notes
This dish tastes even better the next day, making it great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Braising and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg