Italian Pot Roast and Parmesan Risotto – Experience the flavors of the “Pot Roast and Parmesan Risotto” that will transport you to an authentic Italian culinary journey. Indulge, in this dish that not only satisfies your taste buds but also immerses you in a world of comforting flavors. This recipe beautifully combines the tenderness of a 3 lb pot roast, the essence of garlic and a touch of flavorful Italian salad dressing mix all slow cooked to perfection.
I still remember the first time I prepared this recipe on a winter evening. The enticing aroma that filled my kitchen had both my husband and little one eagerly waiting. And let me tell you it exceeded all expectations. With one bite my husband was instantly transported back to our honeymoon in Italy reminiscing about a dish he savored there. As for our kiddo well their empty plate spoke volumes about their enjoyment.
What makes this Italian Pot Roast and Parmesan Risotto truly exceptional?
What makes this “Italian Pot Roast and Parmesan Risotto” truly exceptional is its embodiment of cooking. Simplicity combined with profound flavors. Ideal, for both family dinners and larger gatherings this slow-cooked recipe ensures a pot roast that is moist and tender. As for the risotto, the Arborio rice is simmered in a broth with Parmesan cheese resulting in a creamy dish. It’s more than food; it’s an experience that takes you right, to the essence of Italy with every delicious mouthful.
What You Need To Make This Italian Pot Roast and Parmesan Risotto Recipe?
Pot Roast: It’s best to choose a well-marbled pot roast, as the fat marbling ensures tenderness and flavor during the slow cooking process.
Dried Minced Onion Flakes: These provide a concentrated onion flavor. If you prefer a fresher taste, you could finely dice a small onion as an alternative.
Fresh Garlic: This brings aromatic depth to the roast. Depending on your garlic preference, adjust the quantity. Remember, fresh garlic often has a more robust flavor than its powdered counterpart.
Au Jus Mix & Italian Salad Dressing Mix: These packaged mixes add a rich blend of flavors and seasoning. They’re easy to find in most supermarkets, but ensure you check the salt content to avoid an overly salty roast.
Tomato Juice: This component not only infuses the roast with a subtle tang but also acts as a tenderizing agent. For a deeper flavor, consider using a tomato passata or crushed tomatoes.
Arborio Rice: A distinctive short-grain rice known for its high starch content, Arborio rice is pivotal for that classic creamy risotto texture. It’s not advisable to substitute with long-grain varieties, as the result won’t be as creamy.
Olive Oil: This not only coats the rice grains but also imparts a subtle fruity note. Extra virgin olive oil is recommended for its richer flavor.
Chicken Broth: A warm broth gradually added during the cooking process allows the Arborio rice to release its starch, leading to a creamier risotto. It’s essential to keep it warm to maintain a consistent cooking temperature.
Parmesan Cheese: For the risotto, using freshly grated Parmesan is key. Pre-grated varieties often contain anti-caking agents which can affect the smooth texture of the risotto.
Onion Powder: This gives a milder, more consistent onion flavor to the risotto. If you want little onion bits in your risotto, consider using finely minced fresh onion.
Steps To Make Italian Pot Roast and Parmesan Risotto:
To prepare the Pot Roast:
Step 1: Start by placing your pot roast, in the slow cooker.
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Step 2: In a mixing bowl whisk together the dried onion flakes, garlic, au jus mix, Italian salad dressing mix, black pepper, optional cayenne pepper and tomato juice until they are well combined.
Step 3: Pour this mixture lovingly over the roast to ensure that it is evenly coated.
Step 4: Set your slow cooker to LOW. Let it work its magic for 8 to 12 hours. If you’re short on time you can choose the HIGH setting. Cook it for approximately 4½ hours.
For the Parmesan Risotto:
Step 5: In a skillet let the Arborio rice mingle, with olive oil until each grain glistens beautifully.
Step 6: Add 1 cup of chicken broth to the skillet. Stir with care.
Step 7: Maintain a boil while gradually adding the remaining broth one cup at a time. It’s important to be patient and keep stirring throughout this process.
Step 8: Once all of the broth goodness has been absorbed by the rice gently fold in the Parmesan cheese, onion powder and pepper. Continue stirring until you achieve a dreamy consistency.
Tip:
To make your Parmesan Risotto more scrumptious and smooth you can try counting a little amount of unsalted butter at the end. When you meld in the Parmesan cheese gently fold in the butter until it entirely melts and blends in. This will not only enhance the texture but also provide the risotto a velvety and luxurious sense when you take each morsel making it truly indulgent.
Frequently Asked Questions:
Can I substitute the Arborio rice?
For achieving the creamy texture in risotto, it is recommended to use Arborio rice. However, if you’re in a pinch you can also try using Carnaroli or Vialone Nano.
How can I store leftovers?
To ensure freshness store the leftovers in an airtight container. Keep it in the refrigerator for up to 3 days. When reheating gently warm it on the stovetop. Consider adding broth or water to maintain its moisture.
Can I use beef broth instead of tomato juice for the roast?
Absolutely! By using beef broth instead of tomato juice you will infuse your roast with a meatier flavor. Tomato juice on the other hand adds a twist. So choose based on your preference.
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Planning to try this recipe soon? Pin it for a quick find later!
Italian Pot Roast and Parmesan Risotto
Ingredients
For the Pot Roast:
- One 3-pound pot roast
- 1 tablespoon dried minced onion flakes
- 2 tablespoons fresh minced garlic adjust to your liking
- One 1¼-ounces package of au jus mix
- One 1-ounce package of dried Italian salad dressing mix
- 2 teaspoons of black pepper adjust to your preference
- A pinch of cayenne optional for a slight kick
- 1½ c of tomato juice
For the Parmesan Risotto:
- 3 teaspoons of olive oil
- 6 c of warm chicken broth
- 1 pound of Arborio rice
- 1 c of freshly grated Parmesan cheese
- 1 teaspoon of onion powder
- Ground pepper adjusted to your liking
Instructions
Italian Pot Roast Recipe:
- Start by placing the 3-pound pot roast, into a slow cooker.
- Next in a bowl combine dried onion flakes, minced garlic, au jus mix, Italian salad dressing mix, black pepper, optional cayenne pepper and tomato juice.
- Pour the mixture over the pot roast in the cooker.
- Cook on LOW heat for 8 to 12 hours or on HIGH heat for 4½ hours.
Parmesan Risotto Recipe:
- To make Parmesan risotto begin by coating Arborio rice with olive oil in a skillet.
- Add 1 cup of chicken broth to the skillet while continuously stirring.
- Keep adding broth (1 cup at a time) stirring until each addition is absorbed before adding more.
- Once all the broth has been and absorbed, mix in Parmesan cheese, onion powder and ground pepper until the risotto becomes smooth.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
