Step 1: Preheat your oven to 325°F (165°C). Season the beef chuck roast with salt and pepper.

Step 2: In a large oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned.

Step 3: Remove the roast and set aside. In the same pot, sauté onion and garlic until translucent.

Step 4: Return the roast to the pot. Add beef broth, red wine, and rosemary sprigs. Bring to a simmer.

Step 5: Cover the pot and transfer to the oven. Cook for about 3 hours, or until the meat is tender.

Step 6: About 30 minutes before the roast is done, start the risotto. In a saucepan, bring chicken broth to a simmer.

Step 7: In another pot, melt 2 tablespoons of butter over medium heat. Add arborio rice and cook, stirring, for 2 minutes.

Step 8: Gradually add simmering broth to the rice, one ladle at a time, stirring constantly until absorbed.

Step 9: Once the rice is creamy and cooked through, stir in the remaining butter and Parmesan cheese.

Step 10: Serve the pot roast sliced, with delicious risotto on the side. Garnish with extra rosemary if desired.