Creating Savor Italian Pot Roast Parmesan Risotto can be a rewarding experience if you follow these simple steps:

Preparing the Pot Roast

1. Preheat your oven to 325°F (160°C).
2. Sear the Roast: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned, approximately 4-5 minutes per side. Remove the roast and set it aside.
3. Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
4. Deglaze: If using wine, pour it into the pot to deglaze, scraping up any browned bits. Cook for an additional 2-3 minutes.
5. Add Broth and Spices: Stir in the beef broth, tomato paste, thyme, rosemary, salt, and pepper. Return the roast to the pot, ensuring it is submerged in the liquid.
6. Roast: Cover the pot and transfer it to the preheated oven. Cook for about 2 hours or until the meat is tender and easily shreds with a fork.

Preparing the Risotto

7. Heat Chicken Broth: In a separate saucepan, heat the chicken broth over low heat. Keep it warm throughout the cooking process.
8. Sauté Arborio Rice: In a large skillet, melt the butter over medium heat. Add the Arborio rice and cook, stirring frequently, for about 2-3 minutes until the rice is lightly toasted.
9. Add Broth Gradually: Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 20-25 minutes.
10. Finish with Cheese: Once the risotto is creamy and al dente, remove it from the heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Combining the Dishes

11. Shred the Pot Roast: Once the pot roast is done, remove it from the oven. Let it rest for a few minutes before shredding it with two forks.
12. Serve Together: In a large serving bowl, combine the risotto and shredded pot roast. Mix gently to incorporate the flavors.