Description
A hearty and flavorful Italian Pot Roast slow-cooked to perfection and served alongside a creamy Parmesan Risotto made with Arborio rice and rich chicken broth, ideal for a comforting family meal.
Ingredients
Units
Scale
Pot Roast
- 1 (3-lb) pot roast (Chuck roast recommended)
- 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 (dry seasoning only)
- 2 tsp black pepper (or to taste)
- 1 pinch cayenne (optional)
- 1 1/2 cups tomato juice
Parmesan Risotto
- 3 tsp olive oil
- 6 cups chicken broth, warmed
- 1 lb Arborio rice
- 1 cup Parmesan cheese, grated
- 1 tsp onion powder
- Ground pepper to taste
Instructions
- Prepare the Pot Roast: Place the 3-lb pot roast in the slow cooker. In a bowl, whisk together the dried minced onion flakes, minced fresh garlic, au jus mix, dried Italian salad dressing mix (only the seasoning packet, do not make the dressing), black pepper, optional cayenne, and tomato juice. Pour this mixture evenly over the roast. Cover and cook on LOW for 8-12 hours or on HIGH for about 4½ hours, until the meat is tender and flavorful.
- Make the Parmesan Risotto: In a large skillet, coat the Arborio rice evenly with olive oil over medium heat. Begin by adding 1 cup of the warmed chicken broth, stirring constantly to prevent sticking. Maintain a slow boil as you add the remaining broth one cup at a time, stirring continually and allowing each addition to be absorbed before adding the next. Once all broth is absorbed and the risotto is creamy, stir in Parmesan cheese, onion powder, and ground pepper to taste. Continue stirring until the cheese has melted and the risotto is creamy and well combined.
Notes
- Use a good quality Italian dressing seasoning packet (do not use the liquid dressing).
- The best cuts for pot roast are chuck roast, blade roast, or rump roast.
- Pan searing the roast before slow cooking is optional but can enhance flavor.
- Leftover pot roast can be frozen for future meals; place all ingredients in a freezer bag to create a freezer meal. Cook from frozen in slow cooker, but expect longer cooking time.
- Feel free to add vegetables like potatoes, carrots, onions, mushrooms, and green peas to the slow cooker for a complete meal.
- Serve the pot roast over potatoes, rice, noodles, or grits according to preference.
- For a quicker risotto, consider using an Instant Pot or slow cooker, referenced by links in original recipe source.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 490 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 130 mg
