Introduction

This Garlic Rosemary Beef Pot Roast with Creamy Risotto is a comforting and flavorful meal perfect for a cozy dinner. Tender, slow-cooked beef pairs beautifully with herb-infused vegetables and a rich, creamy risotto that complements every bite. It’s a hearty dish that’s easier to make than you might think.

The image shows a close-up of a white plate with two large pieces of roasted meat, golden brown and crispy on the edges, topped with fresh green rosemary sprigs and small bits of minced garlic. Underneath the meat, there is a smooth, light-colored creamy sauce that slightly pools around the edges. In the background, there is a white bowl filled with fluffy mashed potatoes, garnished with small green herbs. The entire setup is on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

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 1 tablespoon 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 (plus parsnips and celery if using) to the pot. Sauté for about 5 minutes until vegetables begin to soften.

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 to a simmer.

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

Step 7: Meanwhile, heat 4 cups of broth in a separate saucepan over low heat to keep warm for the risotto.

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

Step 10: Gradually add the warm broth one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue for 20-25 minutes until the rice is creamy and al dente.

Step 11: Stir in 1/2 cup grated Parmesan cheese and season with salt and pepper to taste. Serve the risotto alongside the sliced pot roast and vegetables.

Tips & Variations

Add parsnips and celery to the roast for extra depth and sweetness in the vegetables.

Use a meat thermometer to check that the roast reaches an internal temperature of about 190°F (88°C) for maximum tenderness.

For a dairy-free version of the risotto, omit the butter and Parmesan and finish with a splash of olive oil instead.

Feel free to substitute the Arborio rice with Carnaroli or Vialone Nano rice for a different risotto texture.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can cook the beef roast and vegetables in a slow cooker on low for 6-8 hours. Add the broth and seasonings before cooking. The risotto will still need to be made separately on the stovetop.

What can I substitute for non-alcoholic white wine?

If you don’t have non-alcoholic white wine, you can use an equal amount of additional broth or a splash of white grape juice mixed with a teaspoon of vinegar for acidity.