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Melt-in-Mouth Pot Roast & Risotto

Fork-tender pot roast served over creamy, savory risotto for the ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine American, Italian Fusion
Servings 4 servings
Calories 520 kcal

Equipment

  • Dutch oven
  • Large saucepan
  • Wooden spoon
  • Ladle

Ingredients
  

Pot Roast

  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1 cup red wine optional

Risotto

  • 1.5 cups Arborio rice
  • 5 cups warm beef broth
  • 2 tbsp butter
  • 0.5 cup Parmesan cheese grated

Instructions
 

  • Season and sear the beef roast on all sides in hot oil until browned.
  • Add vegetables and garlic; cook until softened.
  • Deglaze with wine and broth, return beef, and braise 2.5–3 hours.
  • Shred beef and keep warm with juices.
  • Toast Arborio rice in butter with shallots.
  • Add warm broth gradually, stirring until creamy.
  • Stir in Parmesan and season.
  • Serve risotto topped with pot roast and pan juices.

Notes

Let the roast rest before shredding for juicier meat.
Keyword comfort food dinner recipe, creamy risotto with beef, melt in mouth pot roast, one pot roast and risotto, slow cooked pot roast risotto