The first time I actually made this recipe was Christmas Eve. Some of you might be thinking, who makes a crock-pot meal on Christmas Eve? The answer is, this lady! Why is it that people feel the need to spend half the day in the kitchen and half their paychecks on holiday dinners? You can have an amazing meal with minimal time in the kitchen and by spending less than $25. Thennnnnnn you can use that money you saved on groceries and buy some nice red wine that will compliment this dinner perfectly.
That Christmas Eve I just wanted to be able to fully relax and enjoy the day with my family. I didn’t want to be in the kitchen for most of the day slaving over the oven. And guess what, this dinner was just as good as many of the dinners I spent the entire day making. And best of all, my family loved it!
The meat had so much flavor and was so juicy! The sauce is a very mild tomato-based sauce that goes so fabulously with the parmesan risotto. This is probably in the top 5 recipes I have ever made. It is so filling and hearty. A perfect comfort meal for the cooler weather. I love that this recipe is “fancy” enough for a special occasion or a holiday but is quick and easy enough that you can pull it off on a Thursday night after a long day of work. Literally an all occasion dinner.
POT ROAST INGREDIENTS
3 lb beef chuck roast
1 tbsp dried minced onion
2 tbsp garlic, minced
1 (.6 oz) package au jus mix
1 (.7 oz) package dried Italian salad dressing mix
2 tsp black pepper
1 pinch cayenne pepper
1 1/2 c tomato juice (like V8)
3 tsp olive oil
1 lb arborio rice
6 c chicken broth, room temperature
1 c parmesan cheese
1 tsp onion powder
1/2 c parmesan cheese
2 tbsp fresh parsley, chopped
- Spray your crock-pot with cooking spray.
- Place the pot roast in the crock-pot.
- In a bowl, whisk together all the remaining pot roast ingredients.
- Pour the tomato mixture over the top of the roast.
- Cook on low heat for 8–10 hours, or high heat for 5–6 hours.
- When the roast is done cooking, transfer it to a cutting board and allow it to rest for 5 minutes.
- Using two forks, shred the roast and place back into the crock-pot.
- Cover the crock-pot and keep on low.
- While the meat is soaking in all that yummy sauce, begin to prepare the risotto by putting the olive oil in a large saucepan over medium high heat.
- Add the rice and stir to evenly coat the rice with the oil.
- Cook for about 2–3 minutes.
- Add 1 cup of the broth and simmer, stirring constantly, until the broth has completely reduced and the pan is nearly dry, about 3 minutes.
- Repeat the above step incrementally using 1 cup of broth at a time. The gradual addition of broth is key to getting the rice to develop a nice and creamy sauce.
- Once all the broth is cooked down, stir in the cheese and onion powder and season with pepper.
- Scoop a large spoonful of risotto into a serving dish and top with the shredded meat, additional parmesan cheese, and some parsley.
Recipe adapted from Plain Chicken.