Description
This Italian Pot Roast with Parmesan Risotto is a hearty and flavorful meal perfect for family dinners. The pot roast is slow-cooked with a blend of Italian seasonings, garlic, tomato juice, and au jus mix, resulting in tender, juicy meat. Paired with creamy Parmesan risotto made from Arborio rice and chicken broth, this dish delivers comfort and elegance in every bite.
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, no dressing)
- 2 tsp black pepper (or to taste)
- 1 pinch cayenne pepper (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 black pepper to taste
Instructions
- Prepare the Pot Roast: Place the 3-lb pot roast in the slow cooker. In a separate bowl, whisk together dried minced onion flakes, minced fresh garlic, au jus mix, dried Italian salad dressing seasoning packet, black pepper, optional cayenne pepper, and tomato juice. Pour this mixture evenly over the roast. Cover and cook on LOW for 8 to 12 hours or on HIGH for approximately 4½ hours until the meat is tender and easily pulls apart.
- Make the Parmesan Risotto: In a large skillet, heat the olive oil over medium heat. Add the Arborio rice and coat it evenly with the oil. Pour in 1 cup of warmed chicken broth and stir continuously to prevent sticking. Maintain a gentle boil and add the remaining broth, 1 cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Once all the broth is absorbed and the rice is creamy and tender, stir in the grated Parmesan cheese, onion powder, and ground pepper to taste. Mix until cheese melts and risotto is creamy.
- Serve: Plate the pot roast alongside or over the creamy Parmesan risotto. Optionally, serve with additional vegetables or sides like potatoes, noodles, or grits as desired.
Notes
- Use good-quality Italian dressing seasoning mix packets; do not use the liquid dressing.
- Chuck roast is the preferred cut for pot roast, but blade roast or rump roast can also be used.
- Searing the roast in a pan before placing it in the slow cooker is optional but not required.
- This recipe is freezer-friendly. You can assemble the ingredients in a freezer bag and freeze until ready to cook, placing directly frozen into the slow cooker (allowing for longer cooking time).
- Feel free to add vegetables like potatoes, carrots, onions, mushrooms, or green peas to the slow cooker for added flavor and nutrition.
- For a quicker risotto, consider using an Instant Pot or slow cooker risotto method (links provided in original recipe sources).
- Serve the pot roast with your choice of sides such as potatoes, rice, noodles, or grits.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 110 mg
