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Garlic Rosemary Beef Pot Roast with Creamy Risotto Recipe

★★★★★

4.5 from 118 reviews
  • Author: Ella
  • Total Time: 3 hours 45 minutes
  • Yield: 6 servings 1x

Description

This Garlic Rosemary Beef Pot Roast with Creamy Risotto is a comforting and flavorful dish featuring a tender, slow-cooked beef chuck roast infused with fresh garlic and rosemary, accompanied by creamy Parmesan risotto. Perfect for a hearty family meal, this recipe combines the deep savory notes of a classic pot roast with the rich creaminess of a traditional Italian risotto.

Ingredients

Scale

Beef Pot Roast

  • 1 well-marbled beef chuck roast
  • Fresh garlic cloves (minced, about 4 cloves)
  • Fresh rosemary (chopped, about 2 tablespoons)
  • 2 carrots (chopped)
  • 1 onion (chopped)
  • 2–3 potatoes (chopped)
  • Optional: 1 parsnip (chopped)
  • Optional: 1 celery stalk (chopped)
  • 1 cup beef broth
  • 1 cup water
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons olive oil

Creamy Risotto

  • 4 cups broth (beef or vegetable), kept warm
  • 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, to taste
  • Pepper, to taste

Instructions

  1. Preheat oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the pot roast, allowing the meat to become tender and flavorful.
  2. Sear the beef: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the roast in the hot oil, browning all sides for about 3-4 minutes per side. Once browned, remove the roast and set it aside to retain juices.
  3. Sauté the vegetables: In the same pot, add chopped onions, carrots, and potatoes. Sauté for about 5 minutes until the vegetables slightly soften, enhancing their flavors and preparing them as a base for the pot roast.
  4. Add garlic and rosemary: Stir in minced garlic and chopped rosemary, cooking for an additional minute until fragrant, infusing the dish with aromatic herbs.
  5. Add liquids and return roast: Place the seared roast back into the pot. Pour in 1 cup of beef broth and 1 cup of water, and bring the mixture to a simmer. This liquid will keep the roast moist and tender during cooking.
  6. Oven cook the roast: Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 3 hours, or until the meat is tender enough to easily pull apart with a fork, ensuring maximum flavor and tenderness.
  7. Prepare warm broth: While the roast cooks, heat 4 cups of broth (beef or vegetable) in a separate saucepan over low heat, keeping it warm for the risotto preparation.
  8. Start the risotto: In another pot, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add 1 cup Arborio rice and stir to coat the rice thoroughly in the butter and oil, cooking for about 2 minutes. This step toasts the rice slightly for better texture.
  9. Add wine: Pour in 1/2 cup of non-alcoholic white wine or additional broth. Stir continuously until the liquid has mostly absorbed, adding flavor to the risotto.
  10. Cook the risotto gradually: Gradually add the warm broth one ladle at a time, stirring continuously and allowing each addition to absorb before adding more. This process takes about 20-25 minutes, producing creamy, al dente rice.
  11. Finish the risotto: Once the risotto reaches a creamy texture, stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste, then remove from heat and keep warm until serving.

Notes

  • Ensure the roast is well-seared to develop deep flavor before slow cooking.
  • You can add parsnip and celery for extra depth and sweetness in the pot roast vegetables.
  • Use non-alcoholic white wine or additional broth if avoiding alcohol in the risotto.
  • Stir the risotto constantly to achieve the perfect creamy texture and prevent sticking.
  • Allow resting time after cooking the roast to let juices redistribute for better tenderness.
  • For a richer risotto, add an extra tablespoon of butter just before serving.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American-Italian Fusion

Keywords: beef pot roast, garlic rosemary roast, creamy risotto, comfort food, slow cooked beef, Arborio rice, Parmesan risotto

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Find it online: https://delishwithella.com/garlic-rosemary-beef-pot-roast-with-creamy-risotto-recipe-2/