Savory Sunday Chuck Roast with Herb-Infused Risotto Cakes
Bring the warmth of Sunday family dinners to your kitchen with this Savory Sunday Chuck Roast recipe. Tender, juicy, and deeply flavorful, this dish features a boneless chuck roast slow-cooked to perfection with herbs, vegetables, and a rich broth. Paired with delicious herb-infused risotto cakes that are golden and crispy, this meal is sure to be a favorite at your table. Serve it topped with a refreshing watercress salad for added crunch and flavor, making every bite a delightful experience.
8
Servings
N/A
Calories
30
Ingredients
Ingredients
Boneless Chuck Roast
4 lb (Trim and pat dry)
Kosher Salt
to taste (for seasoning)
Black Pepper
to taste (for seasoning)
Vegetable Oil or Olive Oil
2 tbsp, plus more as needed (for browning and sautéing)
Carrots
2, chopped (fresh)
Celery Ribs
2, chopped (fresh)
Yellow Onion
1, chopped (fresh)
Fresh Herb Bundle
1 bunch (tarragon, rosemary, parsley tied with twine)
Garlic Cloves
4, chopped (fresh)
Dry Red Wine
1 cup (such as Cabernet Sauvignon)
Low Sodium Beef Broth
2.5 cups (for braising)
Watercress
2 cups (for the salad)
Fresh Parsley Leaves
1 cup, picked (for the salad)
Lemon Juice
for drizzling (fresh)
Olive Oil
for drizzling (for the salad)
Sliced Almonds
1/4 cup, toasted (for garnishing)
All-Purpose Flour
1 cup (for dredging the risotto cakes)
Eggs
2, beaten (for the risotto cakes)
Panko Breadcrumbs
1.5 cups (for coating the risotto cakes)
Vegetable Oil
for frying (to keep cakes crispy)
Chicken Broth
3 cups (for risotto)
Unsalted Butter
3 tbsp (for cooking)
Shallots
2 large, minced (about 1/2 cup)
Arborio Rice
1 cup (for risotto)
Dry White Wine
3/4 cup (for deglazing)
Frozen Peas
5 ounces, defrosted (for risotto)
Lemon Juice
1/3 cup (to enhance flavor)
Lemon Zest
1 tbsp (for flavoring)
Parmesan Cheese
1.25 cups, freshly grated (for mixing into risotto)
Low-Moisture Shredded Mozzarella Cheese
4 ounces (for the risotto)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Pat the roast dry with paper towels to help develop a great crust. Season it generously with kosher salt and black pepper.
3
In a large Dutch oven, heat 2 tablespoons of vegetable or olive oil over medium heat until it shimmers. Add the roast and brown it on all sides, then remove it from the pot and set aside.
4
If necessary, add a little more oil to the pot and introduce the chopped carrots, celery, and onions. Season with salt and pepper. Cook for 5 to 10 minutes until the vegetables begin to brown.
5
Stir in the garlic and cook for an additional minute. Pour in 3/4 cup of red wine, letting it reduce by half while scraping up any flavorful bits stuck to the bottom of the pot.
6
Return the roast to the pot and add the beef broth. Bring the mixture to a simmer, then cover the pot with a tightly-fitted lid, placing it in the preheated oven. Let the roast cook undisturbed until fork-tender, approximately 3.5 to 4 hours, turning it halfway through the cooking time.
7
Once cooked, remove the roast from the oven and tent it with foil on a cutting board to rest.
8
Place the Dutch oven back on the stove over medium-high heat. Add the remaining 1/4 cup of red wine and allow the liquid to simmer and reduce by half, about 10 minutes. Strain the sauce and season it with salt and pepper.
9
Shred the rested roast into large chunks and toss together with the strained jus.
10
For the herb salad, combine the watercress and picked parsley in a bowl. Drizzle with olive oil and fresh lemon juice, then season with salt and pepper. Top with toasted almonds.
11
To prepare the risotto cakes, heat chicken broth in a medium saucepan until simmering. In a separate saucepan, melt butter over medium-high heat and sauté minced shallots until fragrant, about 2 minutes.
12
Add Arborio rice to the shallots, stirring to toast the rice lightly. Pour in the dry white wine, continuing to stir until absorbed. Gradually add warm chicken broth in small increments, stirring constantly until the broth is absorbed each time, until the rice is tender.
13
Remove the risotto from heat and stir in peas, lemon juice, lemon zest, Parmesan, and mozzarella. Season with salt and pepper. Spread the mixture on a sheet tray to cool, then refrigerate for 20 to 30 minutes.
14
Form cooled risotto into burger-sized patties, about 1 inch thick. Dredge each patty first in flour, followed by beaten eggs, and finally coat with panko breadcrumbs.
15
In a skillet, heat 1/2 inch of vegetable oil over medium heat until shimmering. Fry the risotto cakes in batches until golden brown, about 2 to 3 minutes per side, then transfer to a wire rack to drain excess oil. Season with salt.
16
Serve the shredded roast over warm risotto cakes, topped with the fresh herb salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Sunday Chuck Roast with Herb-Infused Risotto Cakes?
It is a hearty family meal featuring a slow-cooked, tender boneless chuck roast served over crispy, golden herb-infused risotto cakes and topped with a fresh watercress salad.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
What cut of meat is best for this recipe?
A 4 lb boneless chuck roast is recommended for the best flavor and tenderness.
At what temperature should I preheat the oven?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Why should I pat the roast dry before seasoning?
Patting the roast dry with paper towels helps develop a superior crust during the browning process.
What type of oil is used for browning the meat?
You can use 2 tablespoons of vegetable oil or olive oil.
How long does the chuck roast need to cook?
The roast should cook in the oven for approximately 3.5 to 4 hours until it is fork-tender.
What vegetables are cooked with the roast?
The recipe calls for chopped carrots, celery ribs, and a yellow onion.
Which red wine is suggested for deglazing?
A dry red wine such as Cabernet Sauvignon is recommended.
What herbs are included in the herb bundle?
The herb bundle consists of tarragon, rosemary, and parsley tied together with twine.
How do I prepare the sauce (jus)?
After removing the roast, reduce the remaining liquid with more red wine on the stove, strain it, and season with salt and pepper.
What ingredients are in the herb salad topping?
The salad contains watercress, fresh parsley, lemon juice, olive oil, and toasted sliced almonds.
What kind of rice is used for the risotto cakes?
Arborio rice is used to ensure the proper creamy texture for the risotto.
What liquid is used to cook the risotto?
The risotto is cooked using 3 cups of chicken broth and 3/4 cup of dry white wine.
What cheeses are added to the risotto mixture?
The recipe uses 1.25 cups of freshly grated Parmesan and 4 ounces of shredded mozzarella cheese.
Why does the risotto need to be refrigerated?
The risotto must be cooled for 20 to 30 minutes so it can be easily formed into patties without falling apart.
How thick should the risotto patties be?
The patties should be formed to about 1 inch thick, roughly the size of a burger patty.
What is the dredging process for the risotto cakes?
Dredge each patty first in all-purpose flour, then in beaten eggs, and finally in panko breadcrumbs.
How do I fry the risotto cakes?
Fry the cakes in 1/2 inch of shimmering vegetable oil for 2 to 3 minutes per side until golden brown.
What provides the final flavor boost to the risotto?
Lemon juice, lemon zest, and frozen peas are added to the risotto for brightness and texture.
Should the meat be shredded or sliced?
The recipe suggests shredding the rested roast into large chunks and tossing them with the strained jus.
How many garlic cloves are used in the roast?
Four chopped garlic cloves are used to flavor the braising liquid.
What is used to garnish the dish?
Toasted sliced almonds are used as a garnish on the watercress salad.
Can I use beef broth for the risotto?
The recipe specifically calls for chicken broth for the risotto to maintain a lighter flavor profile compared to the beef roast.
Is the mozzarella cheese low-moisture?
Yes, the recipe specifies low-moisture shredded mozzarella cheese.
How much beef broth is needed for the roast?
You will need 2.5 cups of low sodium beef broth for braising the meat.
How do I prevent the risotto cakes from being greasy?
Transfer the fried cakes to a wire rack after cooking to allow excess oil to drain.
What is the total number of ingredients in this recipe?
There are 30 different ingredients used across the roast, risotto cakes, and salad.
What are the primary tags for this dish?
Common tags include pot roast, Sunday dinner, comfort food, meat, and slow cooked.
How do I serve the final dish?
Serve the shredded roast over the warm risotto cakes and top with the fresh herb salad.