Creating Savor Italian Pot Roast Parmesan Risotto is straightforward if you follow these steps:

1. Sear the Roast: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned. Remove the roast and set it aside.

2. Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute.

3. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for 2-3 minutes.

4. Add Broth and Herbs: Return the seared roast to the pot. Add the beef broth, rosemary, and thyme. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the meat is tender and easily shredded.

5. Shred the Meat: Once the roast is cooked, remove it from the pot and shred it using two forks. Discard the herbs and return the shredded meat to the pot. Stir to combine.

6. Cook the Risotto: In a separate pan, heat a tablespoon of olive oil over medium heat. Add the Arborio rice and toast it for about 2 minutes, stirring constantly.

7. Add Broth Gradually: Start adding the broth from the pot containing the pot roast, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Repeat until the rice is al dente, about 18-20 minutes.

8. Finish the Risotto: Once the risotto is cooked, remove it from heat. Stir in the grated Parmesan cheese and heavy cream for added richness. Adjust seasoning with salt and pepper.

9. Combine and Serve: Gently fold the shredded pot roast into the risotto. Serve hot, garnished with chopped parsley for freshness.