Pat the beef chuck roast dry with paper towels and season it generously with salt and pepper on all sides.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chuck roast and sear each side for about 4–5 minutes until a golden-brown crust forms.

In the same pot, add the chopped onion, carrots, and celery, sautéing for 5–7 minutes until softened.

Stir in the minced garlic, cooking for an additional minute.

Pour in 1 cup of dry red wine, using a wooden spoon to scrape the bottom for 2–3 minutes.

Return the seared beef roast to the pot and add 2 cups of beef broth, diced tomatoes, dried oregano, dried basil, and a bay leaf. Bring to a gentle simmer.

Cover the pot and transfer to a preheated oven at 300°F (150°C). Allow to cook for 3-4 hours.

While the pot roast is cooking, bring 4 cups of chicken or vegetable broth to a gentle simmer in a medium saucepan.

In a large skillet, heat 2 tablespoons of olive oil and add 1½ cups of Arborio rice. Toast the rice for 2–3 minutes.

Ladle in one cup of warm broth and stir continuously until absorbed. Continue adding broth one cup at a time until all is absorbed, about 20–25 minutes.

Once creamy, remove from heat and stir in 2 tablespoons of unsalted butter and ½ cup of grated Parmesan cheese.

When the pot roast is done, let it rest, slice, and serve alongside the risotto, garnished with parsley.