Description
This comforting Italian Pot Roast with Parmesan Risotto recipe combines a tender, slow-cooked pot roast infused with Italian flavors and a creamy Parmesan-infused risotto. The pot roast simmers gently in a savory mixture of au jus, Italian dressing mix, garlic, and tomato juice while the risotto is cooked to perfection on the stovetop with gradual additions of warm chicken broth, finished with Parmesan cheese and seasonings for a rich, flavorful meal perfect for family dinners.
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 pepper (optional)
- 1½ 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-pound pot roast into the slow cooker. In a bowl, whisk together the dried minced onion flakes, minced garlic, au jus mix, Italian salad dressing mix, black pepper, optional cayenne pepper, and tomato juice until well combined. Pour this mixture evenly over the roast in the slow cooker.
- Cook the Pot Roast: Cover and cook on LOW setting for 8 to 12 hours, or on HIGH for approximately 4½ hours, until the roast is tender and flavors have melded.
- Start the Parmesan Risotto: In a large skillet over medium heat, add the olive oil and coat the Arborio rice evenly by stirring it in the oil. Add 1 cup of the warmed chicken broth and stir continuously to allow the rice to begin absorbing the liquid.
- Cook Risotto by Adding Broth Gradually: Maintain a slow boil and continue adding the remaining chicken broth one cup at a time, stirring constantly and allowing the rice to absorb the broth before adding the next cup. This process should be slow and steady to achieve a creamy texture in the risotto.
- Finish the Risotto: Once all the broth is absorbed and the rice is cooked al dente with a creamy consistency, stir in the grated Parmesan cheese, onion powder, and ground black pepper to taste. Mix well to incorporate all flavors before serving.
Notes
- Cooking times for the pot roast can be adjusted based on your slow cooker’s settings and the size of the roast.
- The optional cayenne pepper adds subtle heat; omit if you prefer a milder flavor.
- Use warm chicken broth for the risotto to allow even cooking and prevent the rice from cooling down during the gradual liquid absorption.
- Stirring constantly when making risotto is vital to release the starch from the rice and achieve the signature creaminess.
- Leftovers can be refrigerated for up to 3 days; risotto may thicken when chilled and can be loosened with a splash of broth when reheated.
