Ingredients

1 well-marbled beef chuck roast

Fresh garlic cloves

Fresh rosemary

Carrots

Onions

Potatoes

Parsnips (optional)

Celery (optional)

1 cup beef broth

1 cup water

4 cups broth (beef or vegetable)

2 tablespoons butter

1 tablespoon olive oil

1 cup Arborio rice

1/2 cup non-alcoholic white wine (or additional broth)

1/2 cup grated Parmesan cheese

Salt

Pepper

Instructions

Step 1: Preheat your oven to 325°F (163°C).

Step 2: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef chuck roast generously with salt and pepper, then sear it in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the roast and set it aside.

Step 3: Add chopped onions, carrots, and potatoes to the pot. Sauté for about 5 minutes until the vegetables are slightly softened.

Step 4: Stir in minced garlic and chopped rosemary, cooking for an additional minute until fragrant.

Step 5: Return the roast to the pot, then pour in 1 cup of beef broth and 1 cup of water. Bring it to a simmer.

Step 6: Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 3 hours, or until the meat is tender and easily pulls apart with a fork.

Step 7: In a separate saucepan, heat 4 cups of broth (beef or vegetable) over low heat to keep it warm.

Step 8: In another pot, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 1 cup of Arborio rice, stirring to coat the rice in the butter and oil for about 2 minutes.

Step 9: Pour in 1/2 cup of non-alcoholic white wine (or additional broth) and stir until it has mostly absorbed.

Step 10: Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 20-25 minutes, and the rice should be creamy and al dente.

Step 11: Once the risotto reaches the desired consistency, stir in 1/2 cup of grated Parmesan cheese and season with salt and pepper to taste.

Tips & Variations

For extra flavor, add a splash of balsamic vinegar to the vegetables while sautéing.

Include parsnips and celery in the roast for additional depth and sweetness.

If you prefer a richer risotto, stir in a little extra butter or cream at the end.

Use a meat thermometer to ensure your roast reaches the perfect tenderness, aiming for an internal temperature around 190°F (88°C).

FAQs

Can I use other cuts of beef for this pot roast?

Yes, other well-marbled cuts like brisket or bottom round work well for slow cooking and will become tender and flavorful.

Is it necessary to use white wine in the risotto?

No, if you prefer to avoid wine, simply use additional broth. The risotto will still be creamy and delicious.

Dinner

Garlic Rosemary Beef Pot Roast with Creamy Risotto Recipe

Introduction