Ingredients
Pot Roast
- 3–4 lb boneless beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- ½ tsp black pepper
Parmesan Risotto
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1½ cups Arborio rice
- 6 cups hot chicken broth, divided
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Season roast with salt & pepper. Sear in olive oil on all sides. Remove.
- Stir in crushed tomatoes, broth, tomato paste, oregano, basil, salt, and pepper. Simmer.
- Return roast to pot. Cover and bake at 325°F for 2½–3 hr until tender. Shred and keep warm.
- For risotto, sauté shallot in olive oil until soft. Add Arborio rice and toast 2–3 min.
- Add hot broth one cup at a time, stirring until absorbed, for 20–25 min.
- Stir in Parmesan and butter. Season with salt and pepper.
Sauté onion, carrots, celery until soft. Add garlic 1 min.
Notes
- Use dried herbs or triple fresh for stronger taste.
- Make risotto in the same pot—just clean and reuse.
- Roast freezes well; risotto is best fresh.
- Prep Time: 20 minutes
- Cook Time: Roast 3 hr + Risotto 25 min
- Category: Main Course, Comfort Food
- Method: Oven-braised + stovetop risotto
- Cuisine: Italian-inspired
- Diet: Halal
