ITALIAN POT ROAST & PARMESAN RISOTTO
ITALIAN POT ROAST & PARMESAN RISOTTO
Italian Pot Roast over Parmesan Risotto - THE BEST pot roast! Pot Roast slow cooked all day in tomato juice, italian seasoning and au jus mix. Serve over a quick homemade parmesan risotto. I literally licked my plate!
Italian Pot Roast with Parmesan Risotto
prep time: 10 MINS
cook time: 8 hour
total time: 8 hours and 10 mins
INGREDIENTS:
Pot Roast
- 1 (3-lb) pot roast (I use a blade roast)
- 1 Tbsp dired minced onion flakes
- 2 Tbsp minced fresh garlic (or to taste)
- 1 (1-1/4 ounce) 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
Parmesan Risotto
- 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:
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 4-1/2 hours.
Parmesan Risotto
- In large skillet, evenly coat rice with olive oil. Add 1 cup of heated chicken broth, stirring continually.
- Maintain a slow boil and add rest of broth, 1 cup at a time, while stirring continually. When all the broth is absorbed, add cheese, onion powder and pepper.
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