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Italian Inspired Pot Roast and Risotto Dinner

Italian Inspired Pot Roast and Risotto Dinner for Cozy Nights

This Italian Inspired Pot Roast and Risotto Dinner is a comforting meal bursting with flavors, perfect for cozy nights.
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Course: Main Dishes
Cuisine: Italian
Keyword: comfort food, cozy nights, family gathering, hearty meal, Italian Inspired Pot Roast, Risotto Dinner
Prep Time: 30 minutes
Cook Time: 4 hours
Resting Time: 10 minutes
Total Time: 4 hours 40 minutes
Servings: 6 servings
Calories: 600kcal

Equipment

  • Dutch oven
  • Skillet
  • medium saucepan

Ingredients

For the Pot Roast

  • 3-4 pounds Beef chuck roast ensure a tender and flavorful base
  • 2 tablespoons Olive oil to sear the meat
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 2 Carrots chopped
  • 2 stalks Celery chopped
  • 2 cups Beef broth homemade or good-quality store brand
  • 1 cup Dry red wine for deglazing
  • 1 can (14 oz) Diced tomatoes with juices
  • 2 teaspoons Dried oregano
  • 1 teaspoon Dried basil
  • 1 Bay leaf
  • Salt and pepper to taste

For the Risotto

  • 1.5 cups Arborio rice essential for creamy texture
  • 4 cups Chicken or vegetable broth for cooking the rice
  • 0.5 cup Parmesan cheese grated
  • 2 tablespoons Unsalted butter for richness

For Garnish

  • Fresh parsley chopped

Instructions

Step-by-Step Instructions

  • Pat the beef chuck roast dry with paper towels. Season with salt and pepper.
  • In a large Dutch oven, heat olive oil and sear the beef for 4-5 minutes on each side.
  • Sauté chopped onion, carrots, and celery for 5-7 minutes until softened.
  • Add minced garlic and cook for an additional minute.
  • Pour in dry red wine to deglaze the pot, scraping up browned bits.
  • Return the roast to the pot, adding beef broth, diced tomatoes, oregano, basil, and bay leaf.
  • Cover and braise in the oven at 300°F (150°C) for 3-4 hours.
  • While the pot roast cooks, bring chicken or vegetable broth to a simmer.
  • In a skillet, heat olive oil and toast Arborio rice for 2-3 minutes.
  • Gradually add the warm broth, stirring until absorbed, for about 20-25 minutes.
  • Remove risotto from heat, stir in butter and Parmesan cheese, and season to taste.
  • Serve the pot roast sliced alongside the creamy risotto, garnished with parsley.

Notes

Allow the pot roast to rest before slicing to ensure juiciness. Store leftovers properly for best flavor.

Nutrition

Serving: 1serving | Calories: 600kcal | Carbohydrates: 50g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 700mg | Potassium: 800mg | Fiber: 3g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 4mg