Ingredients
Scale
- 3-4 lbs pot roast
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth (for risotto)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
- In a large pot, heat olive oil over medium-high heat. Season the pot roast with salt and pepper, then sear on all sides until browned.
- Remove the roast and set aside. In the same pot, add the chopped onion and garlic, sauté until softened.
- Add diced tomatoes and dried basil. Return the pot roast to the pot. Pour in the beef broth and bring to a simmer. Cover and cook on low heat for 3-4 hours until tender.
- For the risotto, in a separate saucepan, heat chicken or vegetable broth. In another pan, melt butter and add Arborio rice, stirring for 1-2 minutes.
- Gradually add warmed broth to the rice a ladle at a time, stirring continuously until absorbed. Continue until the rice is creamy and al dente. Stir in Parmesan cheese.
- Serve the pot roast over the Parmesan risotto.
Notes
Sear the roast in a very hot pan to lock in flavor. Keep the risotto broth warm for even cooking. Don’t skip tasting for seasoning after adding Parmesan.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braiding and Stirring
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg