Description
A comforting, elegant dish featuring slow-braised beef that falls apart with a fork, served atop creamy, cheesy risotto infused with fresh herbs and white wine.
Ingredients
Scale
For the Crust:
- 3 lbs chuck roast, trimmed and tied
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 1 1/2 cups Arborio rice
- 4 cups chicken broth, warmed
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/4 cup chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Pour in red wine to deglaze, scraping up browned bits. Add tomato paste, beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.
- Return roast to pot, cover, and transfer to oven. Braise for 3-3.5 hours until meat is fork-tender.
- About 30 minutes before roast is done, start risotto. In a separate pot, heat 1 tbsp olive oil over medium. Add Arborio rice and toast for 2 minutes.
- Pour in white wine and stir until absorbed. Add warm chicken broth one ladle at a time, stirring constantly until absorbed before adding more, until rice is creamy and al dente (about 20 minutes).
- Remove risotto from heat. Stir in Parmesan, butter, and parsley. Season with salt and pepper.
- Shred pot roast with two forks, discarding herbs and bay leaves. Serve shredded beef and vegetables over risotto, spooning some braising liquid on top.
Notes
You can customize the seasonings to taste.