Preheat the oven to 350 degrees F.

Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper on both sides. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.

Add more oil to the pot if needed, along with the chopped carrots, celery and onions. Season with salt and pepper. Add the fresh herbs (bundled or not) and cook until the vegetables start to brown, about 5 to 10 minutes. (I just threw the herbs in)

Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice.

Return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 to 4 hours, turning once halfway through.

In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes.

Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.

Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.

Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes. This will obviously help you to shape the risotto cakes.

Once the risotto has cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.

In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.

Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. OR just throw the roast into the pot and shred the roast into big chunks and toss with the jus.

Toss the watercress or lettuce and picked parsley with the lemon juice, olive oil and balsamic vinegar to taste. Season with salt and pepper and top with the scallions and toasted almonds (if desired).

Serve the shredded roast on top of the Risotto Cakes and top with the fresh herb salad. I garnished the whole thing with diced scallions and I also added a little dash more of olive oil and balsamic vinegar on the plate for looks and taste! Hope you enjoy! After all of this, you deserve it!