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Italian Pot Roast & Parmesan Risotto

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A comforting duo of perfectly simmered pot roast and creamy Parmesan risotto, ideal for family dinners.

Ingredients

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  • 1 (3-lb) pot roast
  • 1 Tbsp dried minced onion flakes
  • 2 Tbsp minced fresh garlic (or to taste)
  • 1 (1 1/4-oz) package au jus mix
  • 1 (1-oz) package dried Italian salad dressing mix
  • 2 tsp black pepper (or to taste)
  • 1 pinch cayenne (optional)
  • 1 1/2 cups tomato juice
  • 3 tsp olive oil
  • 6 cups chicken broth (warmed)
  • 1 lb Arborio rice
  • 1 cup parmesan cheese
  • 1 tsp onion powder
  • Ground pepper to taste

Instructions

  1. Place the pot roast in a slow cooker. Whisk together the remaining ingredients and pour this mixture over the roast. Cook on LOW for 8-12 hours or on HIGH for about 4.5 hours.
  2. In a large skillet, coat the Arborio rice evenly with olive oil. Add 1 cup of heated chicken broth, stirring continually. Maintain a slow boil. Gradually add the remaining broth, 1 cup at a time, all while stirring. Once all the broth is absorbed, stir in the cheese, onion powder, and pepper.

Notes

For best results, brown the pot roast in a skillet before placing it in the slow cooker. Stirring continuously when making risotto helps release the starches, ensuring a creamy texture.

Nutrition

Find it online: https://recipesunfolded.com/italian-pot-roast-parmesan-risotto/

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