Season the roast generously with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat, then sear the roast on all sides until deeply browned, about 3-5 minutes per side. Remove and set aside.

In the same pot, add onion, carrots, and celery. Saute until softened, 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.

Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, scraping up any browned bits from the bottom.

Nestle the seared roast back into the sauce. Cover and transfer to a preheated 325°F oven. Braise for 2.5-3 hours until fork-tender.

Let the roast rest for 10 minutes, then shred with two forks. Return shredded meat to the sauce to keep warm.

For the risotto: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add chopped shallot and cook until softened, 3-5 minutes.

Add Arborio rice and toast, stirring constantly for 2-3 minutes until lightly golden.

Begin adding hot chicken broth one cup at a time, stirring frequently. Wait until each cup is almost fully absorbed before adding the next. Continue for 20-25 minutes until rice is creamy and al dente.

Stir in Parmesan cheese and butter. Season with salt and pepper to taste.

Serve the tender shredded pot roast over a bed of creamy Parmesan risotto with plenty of tomato-herb sauce.