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

1. 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

1. In large skillet, evenly coat rice with olive oil. Add 1 cup of heated chicken broth, stirring continually.
2. 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.

All images and text ©Plain Chicken, Inc.

full recipe: https://www.plainchicken.com/2009/05/italian-pot-roast-parmesan-risotto.html

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