Description
A comforting dish featuring fork-tender slow-braised beef chuck roast paired with creamy Parmesan risotto, perfect for family gatherings.
Ingredients
Scale
- 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
- 2 tbsp olive oil (for risotto)
- 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 and sear the roast with salt and pepper; heat olive oil in a Dutch oven and brown the roast on all sides.
- Sauté onions, carrots, and celery in the same pot; add garlic and cook for 1 minute.
- Combine crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper; bring to a gentle simmer.
- Return the roast to the pot, cover, and braise in a preheated oven at 325°F for 2½ to 3 hours.
- Sauté shallot for risotto in olive oil; add Arborio rice and toast for 2–3 minutes.
- Gradually stir in hot broth one cup at a time until absorbed, stirring continuously for 20–25 minutes.
- Mix in Parmesan and butter, season to taste, and serve the shredded roast atop the risotto.
Notes
For a lighter version, substitute beef broth with vegetable broth. Risotto can also be made fresh for optimal creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg