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Savory Chicken Torta Sandwich: A Flavorful Home Treat

Experience the rich flavors of the Slow-Braised Pot Roast with Creamy Parmesan Risotto, a comforting dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3–4 lb boneless beef chuck roast Main protein; provides rich, savory flavors.
  • 2 tbsp olive oil Searing fat; adds flavor and moisture.
  • 1 large onion, chopped Aromatic base; enhances flavor depth.
  • 2 carrots, chopped Adds sweetness and texture to the dish.
  • 2 celery stalks, chopped Shares aromatic quality and depth in flavor.
  • 4 garlic cloves, minced Boosts flavor and adds a rich aromatic quality.
  • 1 28 oz can crushed tomatoes Sauce base; brings rich flavor and moisture.
  • 1 cup beef broth Liquid for braising; enhances flavor.
  • 2 tbsp tomato paste Concentrated flavoring to intensify the sauce.
  • 1 tbsp dried oregano Aroma and herbal notes.
  • 1 tbsp dried basil Complements the tomato base with aromatic flavor.
  • 1 tsp salt Enhances all the wonderful flavors.
  • ½ tsp black pepper Adds warmth and depth to the pot roast.
For the Creamy Parmesan Risotto
  • 2 tbsp olive oil Searing and flavor base for the risotto.
  • 1 shallot, finely chopped Adds a delicate onion flavor to the dish.
  • 1½ cups Arborio rice Provides that essential creaminess.
  • 6 cups hot chicken broth, divided Cooking liquid, added gradually for creaminess.
  • 1 cup grated Parmesan cheese Adds richness and depth of flavor.
  • 2 tbsp butter Enhances creaminess and flavor.
  • Salt and pepper, to taste Final seasoning to elevate all flavors.

Equipment

  • Dutch oven
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Begin by liberally seasoning your 3–4 lb boneless beef chuck roast with salt and pepper. Let it sit at room temperature for about 15 minutes.
  2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Carefully add the seasoned roast, searing it for about 3–5 minutes on each side.
  3. In the same Dutch oven, add the chopped onion, carrots, and celery, sautéing for about 5–7 minutes until softened. Stir in 4 minced garlic cloves and cook for an additional minute.
  4. Pour in the 28 oz can of crushed tomatoes and 1 cup of beef broth, then stir in 2 tablespoons of tomato paste, 1 tablespoon of dried oregano, and 1 tablespoon of dried basil. Bring to a simmer.
  5. Nestle the seared roast back into the mixture, cover the Dutch oven, and braise in the oven at 325°F for 2½–3 hours.
  6. While the pot roast is braising, heat 2 tablespoons of olive oil in a separate saucepan over medium heat. Add 1 finely chopped shallot and sauté for about 3–5 minutes.
  7. Stir in 1½ cups of Arborio rice, toasting it for 2–3 minutes. Gradually add 6 cups of hot chicken broth, one cup at a time, stirring frequently.
  8. Once the risotto is creamy, stir in 1 cup of grated Parmesan cheese and 2 tablespoons of butter. Season with salt and pepper to taste.
  9. To serve, spoon a generous portion of the creamy Parmesan risotto onto a plate, then top with the tender, shredded pot roast.

Nutrition

Serving: 1plateCalories: 700kcalCarbohydrates: 70gProtein: 50gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 30IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

Store leftover pot roast and risotto separately in airtight containers for up to 4 days. For longer storage, freeze the pot roast for up to 2 months.

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