Beef Chuck Roast with Risotto
Usually I don’t follow recipes, I just get in the kitchen and give it a shot hoping something decent comes out. Today however, I cooked something good enough I felt the need to share so here goes my first try at recipe writing.
Roast
3lb Broadview Chuck Roast
1 large yellow onion – roughly chopped
2 large carrots – peeled and chopped
1 large can of dices tomatoes
1 large can beef broth
couple healthy dashes of Worcestershire sauce
Risotto
Arborio rice
Butter/Olive Oil
Wine – I happen to have used a pinot noir rose
Cheese – I used some Gruyere and sharp cheddar I had left over from burgers
First place the chuck roast, onions, carrots, and tomatoes in a crock pot. Barely cover with beef broth and then add Worcestershire sauce and a bit of salt and pepper. Turn on high for 6 hours.
Then when you are about 30 minutes from dinner time. Melt the butter and oil together in a sauce pan and add the rice. Allow the rice to slightly brown on medium heat then add a cup or two of the wine which the rice will almost immediately drink up. Then ladle broth from the roast into the rice, just covering it and then allowing to absorb and repeating again. My broth was pretty thick so I would alternate a ladle of hot water every other time. It take a bit of patience to slowly add the liquid, never more than just covering the rice and never letting it dry out. Continue until the rice has softened but still holds its form. Melt the cheese by stirring into the hot rice right at the end.
By far the most important part of the meal is plating. I used two forks to pull nice chucks of beef off the roast an piled them together, topped with some of the onions and carrots and then placed a nice pile of the thick risotto just beside. The pairing was incredible with a nice glass of wine. Good luck!
