Pat the beef chuck roast dry with paper towels, season with salt and pepper, and set aside.

Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast for approximately 4-5 minutes on each side until deep brown.

Remove the roast from the pot and set aside. In the same pot, add chopped onion, carrots, and celery. Sauté for about 5-7 minutes.

Stir in minced garlic and cook for an additional minute. Pour in the red wine, scraping the bottom, then let it simmer for 2-3 minutes.

Return the seared beef roast to the pot, add beef broth, diced tomatoes, oregano, basil, and bay leaf. Bring to a gentle simmer.

Cover and transfer to a preheated oven at 300°F (150°C). Cook for 3–4 hours or until fork-tender.

While the pot roast cooks, prepare the risotto by bringing chicken or vegetable broth to a simmer and keeping it warm.

In a large skillet, warm olive oil and toast Arborio rice for 2-3 minutes until slightly translucent.

Ladle in one cup of warm broth to the rice, stirring continuously until absorbed. Repeat this process for about 20-25 minutes.

Once creamy and al dente, remove from heat. Stir in butter and Parmesan cheese until blended. Adjust seasoning with salt and pepper.

Remove the pot roast from the oven, let it rest, then slice against the grain.

Serve the pot roast alongside the risotto, garnished with freshly chopped parsley.