1. Preheat your oven to 325°F. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the boneless beef chuck roast on all sides until browned. Set aside. Sauté the chopped onion, carrots, and celery for 5–7 minutes. Stir in the minced garlic and cook for an additional minute. Add the crushed tomatoes, beef broth, red wine, tomato paste, dried oregano, and dried basil. Season with salt and pepper. Return the seared roast to the pot, cover, and transfer to the oven for 3–4 hours.

2. In a large saucepan, heat olive oil over medium heat. Add the finely chopped shallot and sauté until soft. Stir in the Arborio rice and toast for 1–2 minutes. Add the dry white wine and cook until absorbed. Gradually add hot chicken broth, 1 cup at a time, stirring constantly until absorbed. Once creamy, stir in grated Parmesan cheese and butter. Season with salt and pepper.