Description
A rich and comforting slow-braised beef chuck roast served atop a creamy Parmesan risotto, combining tender meat in a savory tomato-based sauce with the luxurious texture of classic Italian risotto.
Ingredients
Units
Scale
For the Braised Beef:
- 3 to 4 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Parmesan Risotto:
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 1/2 cups Arborio rice
- 6 cups hot chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Sear the Beef Chuck Roast: Pat the beef roast dry and season thoroughly with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat and brown the roast on all sides. Remove and set aside.
- Sauté Aromatics and Vegetables: In the same pot, add onion, carrots, and celery. Sauté until softened, about 4 to 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Prepare Braising Liquid: Add crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Stir to combine and bring to a simmer.
- Braise the Pot Roast: Return the beef roast to the pot. Cover with a tight-fitting lid and transfer to an oven preheated to 325°F. Braise for 2 1/2 to 3 hours until the roast is fork-tender.
- Shred and Warm Beef: Remove the roast from the pot and shred into large pieces using forks. Return shredded beef to the sauce and keep warm over low heat.
- Begin Parmesan Risotto: Heat olive oil in a medium saucepan over medium heat. Add finely chopped shallot and cook until translucent, 2 to 3 minutes.
- Toast Rice: Add Arborio rice and stir to coat with oil. Toast rice for 2 to 3 minutes, stirring constantly until edges are translucent.
- Cook the Risotto: Add hot chicken broth one cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process until rice is creamy and tender, about 20 to 25 minutes.
- Finish Risotto: Remove saucepan from heat. Stir in grated Parmesan cheese and butter. Season with salt and pepper to taste.
- Serve: Ladle Parmesan risotto into shallow bowls and top generously with braised beef and sauce. Serve immediately.
Notes
- Ensure the braising liquid covers the beef to keep the meat moist and tender.
- Use hot broth while cooking risotto to help the rice absorb liquid evenly and cook properly.
- Stir risotto frequently to release the rice’s starch for a creamy texture.
- The braised beef can be prepared a day ahead and reheated gently to develop deeper flavors.
- Adjust seasoning at the end for best taste, especially the salt.
