Italian Pot Roast with Tomato-Basil Sauce and Parmesan Risotto

I love slow cooked meals that fill the house with warm smells. This Italian Pot Roast with Tomato-Basil Sauce and Parmesan Risotto is one of my go to dishes when I want comfort food that feels special. I write recipes that are easy to follow and this one brings rich beef and creamy risotto together.

My dad James taught me to brown meat first, and my sister Jennifer always asks for extra basil at the table. Mom Eva said this one reminds her of Sunday dinners.

Gathering Your Ingredients

• 2-3 lbs of beef roast
• 2 cups beef broth
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth (for risotto)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Fresh basil for garnish

The Tools That Help

I like to keep tools simple. You need a heavy pot with a lid for the roast. A second pot that holds steady heat works well for the risotto. A wooden spoon and a sharp knife make the work faster. If you have a ladle it helps when you add warm broth to the rice.

I often link ideas so my readers can try dishes that fit together. For a light start, try the bright flavors from Greek White Pizza with Spinach and Roasted Garlic before the roast.

The Step-by-Step Process

• Heat olive oil in a large pot over medium high heat.
• Season the roast with salt and pepper.
• Brown the roast on all sides in the hot pot.
• Remove the roast and set it aside on a plate.
• Add chopped onion and garlic to the same pot and cook until soft.
• Stir in diced tomatoes, beef broth, and dried basil.
• Return the roast to the pot and bring to a simmer.
• Cover the pot, reduce heat to low, and simmer for 3 to 4 hours until tender.
• Keep the broth warm in a saucepan for the risotto.
• Toast the Arborio rice in a separate pot for 1 to 2 minutes.
• Add warm broth to the rice one ladle at a time, stirring until each ladle is almost absorbed.
• Continue adding broth and stirring until rice is creamy and al dente, about 18 to 20 minutes.
• Stir butter and Parmesan into the risotto off the heat.
• Slice or shred the pot roast and serve it over the creamy risotto.
• Garnish with fresh basil and spoon some tomato basil sauce from the pot over the beef.

Lighter, Healthier Touches

I know comfort food can be rich. You can make this lighter by trimming visible fat from the roast before you cook. Use low sodium beef broth to cut salt. Swap half the butter with a splash of olive oil in the risotto to reduce saturated fat. For extra veggies, stir in a cup of chopped spinach or steamed peas during the last five minutes of risotto cooking. The greens add color and a gentle lift without changing the comfort of the dish.

If you want to cut calories further, use a leaner cut of beef and reduce the Parmesan by one quarter cup. The rice will keep its creamy feel if you stir it well and use good quality broth. I like to offer a small salad on the side so guests get crisp bites with the warm, soft risotto.

Perfect Pairings

I serve this roast with simple sides that do not fight the rich sauce. A crisp green salad with lemon dressing helps cut the depth of the tomato basil mix. Roasted carrots or a tray of mixed roasted vegetables work well and add color.

For a cozy table, I reach for a dish of warm potatoes and a green vegetable. If you love bacon and rustic sides, try pairing the roast with my hearty Country Ranch Green Beans and Potatoes with Bacon. The salty bacon and soft potatoes match the roast in a homey way.

For bread, pick a crusty loaf to soak up sauce. A light red wine or a full flavored iced tea both make the meal feel complete.

Common Stumbles to Avoid

I see a few repeating mistakes when people try this dish for the first time. Do not rush browning the roast. A good brown crust adds flavor. If the pot is too crowded the meat will steam and not brown. Brown in batches if you must.

Do not add all the broth to the risotto at once. Add it slowly and stir often to coax out the rice starch that makes risotto creamy. If you stop stirring or add liquid too fast the rice can turn gluey or undercooked.

When you make the roast, check the heat. A boil will make sauce thin and harsh. Keep a gentle simmer and low heat while it cooks long and slow. Taste the sauce near the end and add salt only if needed. The broth and Parmesan bring saltiness, so taste before you add more.

Storing Your Creation

I store pot roast and risotto separately when possible. Place the roast and its sauce in an airtight container and keep the risotto in another. The roast keeps well in the fridge for three to four days. The risotto will keep for two to three days. Reheat the roast in a pot over low heat with a splash of broth to keep it moist. Warm the risotto in a pan with a drizzle of broth or milk and stir until it loosens and becomes creamy again.

For longer storage, freeze the roast and sauce in a freezer safe container for up to three months. Defrost in the fridge overnight before reheating gently. I do not recommend freezing risotto; the texture can change. If you freeze leftover meals, wrap tightly and label with the date.

A Final Warm Word

I love how this Italian Pot Roast with Tomato-Basil Sauce and Parmesan Risotto brings people to the table. It asks for patience, but it gives deep flavor in return. Make it on a slow day, gather close, and enjoy the simple joy of good food and warm company.

Answering Your Questions

How do I reheat Italian Pot Roast with Tomato-Basil Sauce and Parmesan Risotto?

I reheat the roast in a pot on low with a splash of beef broth. Cover the pot and warm slowly until the meat is hot. For the risotto, reheat in a pan with a little warm broth or milk and stir until creamy again.

Can I make Italian Pot Roast with Tomato-Basil Sauce and Parmesan Risotto in a slow cooker?

Yes. Brown the roast first for best flavor. Then add the browned beef, tomatoes, broth, onion, garlic, and basil to the slow cooker. Cook on low for 6 to 8 hours until the meat is tender. Make the risotto on the stove as written for best texture.

Can I prepare Italian Pot Roast with Tomato-Basil Sauce and Parmesan Risotto ahead of time?

You can make the roast a day ahead and keep it in the fridge. Reheat gently before serving. Make the risotto the day you serve it for creaminess. If you must make risotto ahead, keep it chilled in the fridge and warm with extra broth when you reheat. I also like to serve the roast over warm polenta as an easy last minute change.

If you try this recipe, tell me how it went. I love notes from readers and I often add their smart swaps to my next draft of a dish. And if you like creamy Parmesan flavors, you might enjoy the cozy feel of Chicken Pillows with Creamy Parmesan Sauce as an idea for another dinner.

Italian Pot Roast with Tomato-Basil Sauce and Parmesan Risotto

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• Author: sarah
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A comforting Italian dish featuring rich beef pot roast smothered in tomato-basil sauce served over creamy Parmesan risotto.

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Ingredients

Scale 1x2x3x

• 2–3 lbs beef roast
• 2 cups beef broth
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth (for risotto)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Fresh basil for garnish

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Instructions

1. Heat olive oil in a large pot over medium high heat.
2. Season the roast with salt and pepper.
3. Brown the roast on all sides in the hot pot.
4. Remove the roast and set it aside on a plate.
5. Add chopped onion and garlic to the same pot and cook until soft.
6. Stir in diced tomatoes, beef broth, and dried basil.
7. Return the roast to the pot and bring to a simmer.
8. Cover the pot, reduce heat to low, and simmer for 3 to 4 hours until tender.
9. While the roast is cooking, keep the broth warm in a saucepan for the risotto.
10. Toast the Arborio rice in a separate pot for 1 to 2 minutes.
11. Add warm broth to the rice one ladle at a time, stirring until each ladle is almost absorbed.
12. Continue adding broth and stirring until rice is creamy and al dente, about 18 to 20 minutes.
13. Stir butter and Parmesan into the risotto off the heat.
14. Slice or shred the pot roast and serve it over the creamy risotto.
15. Garnish with fresh basil and spoon some tomato basil sauce from the pot over the beef.

Notes

To lighten the dish, trim visible fat from the roast, use low sodium beef broth, and incorporate more vegetables into the risotto.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 80mg

Keywords: pot roast, Italian, risotto, comfort food, slow cooker, beef