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Italian Pot Roast And Parmesan Risotto Recipe
Ash Tyrrell

Italian Pot Roast And Parmesan Risotto Recipe

I remember the first time I made this Italian pot roast and parmesan risotto — the house smelled incredible. As the beef slowly cooked, I kept peeking at the juices and imagining how rich the sauce would be over creamy rice.
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Total Time 8 hours 5 minutes
Ingredients Method Notes

Ingredients
  

  • 1 3-lb pot roast (ideally chuck roast) — this cut has enough marbling to stay juicy as it slow-cooks
  • 1 Tbsp dried minced onion flakes — gives texture and mellow onion flavor without added moisture
  • 2 Tbsp fresh garlic minced (or to taste) — fresh garlic holds up better than powdered here
  • 1 1¼-oz package au jus gravy mix — helps build a savory, beefy sauce
  • 1 1-oz package dried Italian salad dressing mix — you’re just using the seasoning packet, not the dressing itself
  • 2 tsp black pepper or to taste — balances sweetness of tomato
  • 1 pinch cayenne optional — a light kick, but skip if you prefer milder flavor
  • 1½ cups tomato juice — gives the sauce body and acidity
  • 3 tsp olive oil — for sautéing the rice gently
  • 6 cups warmed chicken broth — use good quality stock warmed helps maintain creamy texture
  • 1 lb Arborio rice — the starchy quality helps make that creamy risotto consistency
  • 1 cup freshly grated Parmesan cheese — freshly grated melts better and has fuller flavor
  • 1 tsp onion powder — deepens the savory flavor without extra liquid

Method
 

  1. Place the roast into the slow cooker. In a bowl, whisk together tomato juice, garlic, dried onion, au jus mix, Italian dressing mix, black pepper, and optional cayenne. Pour that mixture over the meat, cover, and cook on LOW until it becomes fall-apart tender.
  2. Once done, remove the meat and let it rest a few minutes. Use two forks to shred the roast, then return it to the slow cooker to soak up more of the sauce.
  3. Heat olive oil in a skillet and stir in the Arborio rice, coating each grain. Add one cup of warmed broth at a time, stirring constantly until absorbed before adding the next. Continue until all broth is used. Finish by stirring in the Parmesan cheese, onion powder, and pepper.
  4. Spoon the risotto into bowls or plates, then top generously with shredded roast and ladle extra sauce over. Garnish if desired and enjoy immediately while hot.

Notes

  • I sometimes sear the roast quickly on all sides before placing it in the slow cooker — it gives an extra layer of flavor.
  • I warm the chicken broth (for risotto) in a separate pot so it doesn’t shock the rice when added cold.
  • I stir the risotto patiently and avoid rushing — that constant stirring helps release starches for creaminess.
  • I taste as I go: sometimes I reduce the seasoning packets slightly if my broth is already rich.
  • I let the roast soak in its juices for a few minutes before serving so it stays juicy instead of drying out.