In a large, heavy pot, heat olive oil over medium-high heat. Sear the beef roast for 4-5 minutes on each side until golden-brown. Remove and set aside.

In the same pot, add more olive oil if needed, then sauté onions, carrots, and garlic for 5-7 minutes until soft.

Deglaze the pot with red wine, scraping brown bits, and let it simmer for 5 minutes.

Stir in beef broth, diced tomatoes, rosemary, thyme, and bay leaves. Bring to a gentle simmer.

Return the roast to the pot, cover, and cook on low for 4-6 hours until fork-tender.

In a separate pan, heat olive oil over medium heat. Sauté onions and garlic for 3-4 minutes.

Add Arborio rice and toast for 2 minutes, stirring until edges are translucent.

Gradually add warm chicken broth, one ladle at a time, stirring continuously for about 20 minutes until creamy.

Off the heat, stir in butter, Parmesan, and heavy cream. Season with salt and pepper to taste.

Serve sliced pot roast over a scoop of risotto, drizzling with cooking juices.