1. Preheat oven to 325°F.

2. Season beef chuck roast with salt and pepper.

3. In a large Dutch oven, heat olive oil and sear roast on all sides. Remove and set aside.

4. In the same pot, sauté onion, carrots, and celery until soft, about 5 minutes.

5. Add minced garlic and cook for 1 minute more.

6. Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.

7. Return the roast to the pot, cover, and transfer to oven.

8. Bake for 2½ to 3 hours, or until the meat is fork-tender. Shred meat and keep warm in the sauce.

9. To make the risotto, heat olive oil in a saucepan and sauté shallot until soft.

10. Add Arborio rice and toast for 2–3 minutes, stirring constantly.

11. Add hot chicken broth one cup at a time, stirring frequently until each addition is absorbed, about 20–25 minutes.

12. Once creamy and tender, stir in Parmesan cheese and butter. Season with salt and pepper to taste.

13. Serve shredded pot roast over creamy Parmesan risotto.