Cooking Instructions

• Season the beef chuck roast generously with salt and pepper.
• Sear the roast in a large pot or Dutch oven using olive oil. Brown on all sides for about 4-5 minutes.
• Sauté chopped onions, carrots, and celery until the onions are translucent, about 5 minutes.
• Deglaze the pot with white wine and add beef broth, bringing it to a gentle simmer.
• Return the seared roast to the pot and add thyme, rosemary, and bay leaves. Cover and cook for 3-4 hours until the meat is fork-tender.
• Heat about 4 cups of broth in a separate saucepan over low heat to keep warm.
• In another large pan, melt butter and olive oil over medium heat for the risotto.
• Add Arborio rice, cooking for about 2 minutes before adding broth slowly.
• Incorporate warm broth to the rice gradually, stirring continuously, until creamy, around 18-20 minutes.
• Stir in Parmesan cheese, salt, and pepper to taste, letting it sit for a minute before serving.