Sear the roast by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Generously season the beef chuck roast with salt and pepper, then add it to the hot skillet. Sear the meat on all sides for about 3–4 minutes, until a deep golden-brown crust forms.

Once the roast is browned, transfer it to a plate. In the same skillet, add chopped onions, minced garlic, diced carrots, and celery. Sauté for 5 minutes over medium heat until the vegetables soften and the onions turn translucent.

Move the seared roast and sautéed vegetables to a slow cooker. Add a can of diced tomatoes, beef broth, and red wine. Sprinkle in dried Italian herbs. Cook on low for 4–6 hours or on high for 3–4 hours until the beef is tender.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped onions and sauté for about 5 minutes until translucent. Stir in 1 cup of Arborio rice, letting it toast for about 2 minutes.

Pour in half a cup of white wine or broth, stirring constantly until absorbed. Gradually add broth, one ladle at a time, stirring often for about 18–20 minutes until creamy and al dente.

Remove the risotto from heat and stir in half a cup of freshly grated Parmesan cheese. Season with salt and pepper to taste before serving with the pot roast.