Preheat oven to 325°F (163°C). Pat beef dry and season generously with salt and pepper.

Heat oil in a Dutch oven over high heat. Sear beef on all sides until dark brown. Remove and set aside.

Lower heat to medium. Add onion, carrots, and celery. Sauté until soft. Add garlic and cook for 1 minute.

Deglaze the pot with red wine, scraping up browned bits. Return beef to pot. Add beef broth and herbs.

Cover and braise in oven for 3 to 3.5 hours until meat is fork-tender.

30 minutes before beef is done, start risotto. Melt 2 tbsp butter in a saucepan. Sauté shallots until soft.

Add rice and toast for 2 minutes. Add white wine and stir until absorbed.

Add warm chicken broth one ladle at a time, stirring frequently until liquid is absorbed before adding more. Cook until rice is al dente (about 18-20 mins).

Remove risotto from heat. Stir in remaining butter and parmesan cheese.

Serve risotto topped with chunks of pot roast and ladle gravy over the top. Garnish with parsley.