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Italian Pot Roast & Parmesan Risotto


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Italian Pot Roast & Parmesan Risotto 0 Picture


  • 1 (3 lb) pot roast (I use a blade roast)
  • 1 tablespoon minced onion
  • 2 tablespoons minced fresh garlic (or to taste)
  • 1 (1 1/4 ounce) package au jus mix
  • 1 (1 ounce) package dried Italian salad dressing mix
  • 2 teaspoons black pepper (or to taste)
  • 1 pinch cayenne (optional)
  • 1 (12 ounce) can tomato juice
  • Parmesan Risotto
  • (Printable Recipe)
  • 3 tsp Olive Oil
  • 46 oz Chicken Broth, warmed
  • 1 lb Arborio Rice
  • 3 oz grated parmesan cheese
  • 1 tsp onion powder
  • ground pepper to taste



Step 1

Place onion and garlic in the bottom of the crock pot, then place the roast on top of them. In a bowl whisk together the tomato juice with both packages of seasonings, black pepper and cayenne (don't worry if there is lumps, they will work out during the cooking). Pour the mixture over the roast. Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours.

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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