Season the boneless beef chuck roast generously with salt and pepper. In a heavy Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3–5 minutes per side.

In the same pot, add the chopped onion, diced carrots, and celery. Sauté the vegetables over medium heat for 5–7 minutes until they soften and become fragrant. Stir in minced garlic, cooking for an additional minute until it’s aromatic.

Add the crushed tomatoes, beef broth, and tomato paste to the pot along with dried oregano and basil. Season with salt and pepper to taste. Stir well to combine, bringing the mixture to a gentle simmer.

Carefully nestle the seared roast back into the pot, ensuring it’s surrounded by the sauce. Cover the Dutch oven with a lid and transfer it to a preheated oven set at 325°F (163°C). Braise for 2½–3 hours until the roast is fork-tender.

While the pot roast is braising, begin the risotto. In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped shallot and sauté for 3–5 minutes until softened and translucent.

Stir in 1 cup of Arborio rice, toasting it for about 2–3 minutes. Gradually add the hot chicken broth to the risotto, one cup at a time, stirring frequently for about 20–25 minutes.

Once the rice is creamy and tender yet al dente, stir in grated Parmesan cheese and a knob of butter, adjusting seasoning with salt and pepper for a luxurious finish.

Plate your shredded pot roast over the creamy Parmesan risotto, draping it generously with the rich sauce. Enjoy!