Pat the beef chuck roast dry and season generously with salt, black pepper, and 1 tablespoon of Italian seasoning.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 3-5 minutes per side. Remove the beef and set aside.

In the same pot, add more olive oil if needed. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes until softened.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in 1 cup of beef broth, scraping up browned bits from the bottom. Stir in crushed tomatoes, remaining Italian seasoning, and fresh herbs.

Place the seared beef back into the pot and add enough beef broth to come two-thirds of the way up the sides of the meat. Bring to a simmer.

Cover and let it simmer on the stovetop for 3-4 hours, or transfer to oven at 325°F (160°C) to cook until tender.

Once cooked, carefully remove the beef from the pot and let it rest for 10-15 minutes, tented with foil.

Shred the beef into chunks using two forks.

In a medium saucepan, gently heat 6 cups of beef broth over low heat.

In a heavy-bottomed pot, heat olive oil and butter over medium heat. Add finely diced onion and sauté until softened.

Stir in Arborio rice, cooking for 1-2 minutes until edges become translucent.

Pour in 1 cup of warm broth, stirring continuously until almost all liquid is absorbed.

Continue adding broth, one ladleful at a time, stirring frequently for about 18-25 minutes until creamy and al dente.

Remove from heat and mix in butter and grated Parmesan cheese until melted and incorporated.