Description
This savory and comforting recipe combines a tender Italian pot roast with creamy Parmesan risotto for a satisfying meal that will impress your family and guests.
Ingredients
Scale
Pot Roast:
- 1 (3-lb) pot roast
- 1 Tbsp dried minced onion flakes
- 2 Tbsp minced fresh garlic (or to taste)
- 1 (1¼-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)
- 1½ cups tomato juice
- 3 tsp Olive Oil
Parmesan Risotto:
- 6 cups Chicken Broth, warmed
- 1 lb Arborio Rice
- 1 cup parmesan cheese
- 1 tsp onion powder
- ground pepper to taste
Instructions
- Pot Roast – Place roast in slow cooker. Whisk together remaining ingredients and pour over roast. Cook on LOW for 8-12 hours or on HIGH for about 4½ hours.
- Parmesan Risotto – In a large skillet, evenly coat rice with olive oil. Add 1 cup of heated chicken broth, stirring continually. Maintain a slow boil and add the rest of the broth, 1 cup at a time, while stirring continually. When all the broth is absorbed, add cheese, onion powder, and pepper.
- Prep Time: 20 minutes
- Cook Time: 8-12 hours for pot roast, 30 minutes for risotto
- Category: Main Course
- Method: Slow Cooking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 2g
- Sodium: 1092mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 62mg
Keywords: Italian, Pot Roast, Parmesan Risotto, Slow Cooker, Comfort Food, Main Course
