Season the pot roast generously with salt and pepper.

In a large pot, heat the olive oil over medium-high heat and sear the roast on all sides until browned. Remove it from the pot and set aside.

In the same pot, add the chopped onion and minced garlic. Sauté until they soften and become fragrant.

Add in the diced tomatoes, beef broth, dried basil, and oregano. Stir well to combine everything.

Return the pot roast to the pot, making sure it’s covered with the sauce. Reduce the heat to low, cover the pot, and let it braise for about 3 hours, or until the meat is tender and easily pulled apart.

While the roast cooks, prepare the risotto. In a separate saucepan, heat the chicken or vegetable broth until warm.

In a large skillet, add the Arborio rice and toast it for about 2 minutes.

Gradually add the warm broth to the rice, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is creamy and al dente, which takes about 18-20 minutes.

Stir in the grated Parmesan cheese and butter until they’re melted and fully incorporated.

Once the pot roast has finished cooking, serve slices of it over the creamy Parmesan risotto and garnish with fresh basil leaves for a pop of color.