1. To begin, preheat your oven to 325°F. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck roast on all sides until a beautiful, caramelized crust forms, about 2-3 minutes per side. Remove the roast and set it aside.

2. In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they’ve softened and started to develop some color. Stir in the minced garlic and cook for an additional minute, allowing the aroma to bloom.

3. Now, it’s time to build the braising liquid. Pour in the crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper. Gently stir to combine. Return the seared beef chuck roast to the pot, making sure it’s submerged in the flavorful liquid. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

4. Let the pot roast braise for 3-4 hours, or until the meat is fork-tender and practically falling apart. The long, slow cooking process will transform the tough chuck roast into a meltingly tender masterpiece, infused with the rich, aromatic flavors of the braising liquid.

5. While the pot roast is simmering away in the oven, it’s time to turn your attention to the creamy, indulgent Parmesan Risotto. In a large saucepan, heat the olive oil over medium heat. Add the finely chopped shallot and sauté until it’s softened and translucent, about 2-3 minutes.

6. Next, stir in the Arborio rice and toast it for 1-2 minutes, allowing the grains to become slightly translucent at the edges. Pour in the white wine and cook, stirring constantly, until the wine has been completely absorbed by the rice.

7. Now, the magic begins. Add the hot chicken broth to the rice, one cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. This slow, methodical process is the key to achieving the perfect, creamy texture of the risotto.

8. Once all the broth has been incorporated and the rice is tender yet still with a slight bite, stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. The result is a luxuriously creamy, cheesy risotto that perfectly complements the robust flavors of the Italian Pot Roast.