Introduction

This Garlic Rosemary Beef Pot Roast with Creamy Risotto is a comforting and flavorful meal perfect for any occasion. Tender, slow-cooked beef pairs beautifully with aromatic herbs and rich vegetables, served alongside a luscious, cheesy risotto. It’s a satisfying dish that brings warmth and elegance to your dinner table.

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 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 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 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 mostly absorbed.

Step 10: Gradually add the warm broth one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue for 20-25 minutes until the rice is 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 roast before slow cooking.

Feel free to swap parsnips and celery with other root vegetables like turnips or sweet potatoes.

If you don’t have white wine, using extra broth works just as well for the risotto.

Use fresh rosemary for the best aroma, but dried rosemary can be substituted in a pinch (use about 1 teaspoon).

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can transfer the seared roast and vegetables to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until tender.

What can I substitute for Arborio rice in the risotto?

Arborio rice is best for risotto because of its high starch content, but you can use Carnaroli or Vialone Nano rice as alternatives for similar creamy texture.