Wednesday, May 27, 2009

Italian Pot Roast & Parmesan Risotto


A few months ago we were eating at our favorite place, Gianmarco's, and I got the special of the night - braised short ribs with parmesan risotto. It was AWESOME. Chicken Legs was disappointed that I ate it all and didn't even offer him a bite (it was that good!). Ever since then I have been searching for a recipe that was similar to the special that night. I finally settled on this recipe and it was great! I was nervous about dinner tonight since this was my first attempt at pot roast and risotto. The pot roast was tender and juicy. The risotto was perfect. We loved the au jus that the roast made. It went perfectly with the risotto. I told Tadd not many wives come home at night after working all day and whip out risotto!

Chicken Legs declared this meal his favorite of all the new things that I have made so far - pretty good!



Italian Pot Roast
(Printable Recipe)

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

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.

http://www.recipezaar.com/Easy-Crock-Pot-Pot-Roast-194464


Parmesan Risotto

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

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.

21 comments:

  1. your twitter status sounded so delicious that I had to search for this!

    It's getting pretty chilly in GA for some reason and this would really hit the spot on these cold nights.

    Lucky, you have a test subject to try new recipes on :P

    ReplyDelete
  2. Sounds great! Love the risotto also, bravo!

    ReplyDelete
  3. I usually don't even like roast but this was yummy! I made it on Sunday and put it on around 8 that morning for Sunday lunch, next time I think I'll cook it all night so it will be more tender but it was great, have people asking for the recipe so I'm sending on the link!

    ReplyDelete
  4. shelly - this is the only roast I like too!

    ReplyDelete
  5. Perfect!! Thanks for linking this up to my slow cooker recipe index!

    ReplyDelete
  6. what kind of roast do you recommend? Mine always comes out so tough? Maybe I'm doing something wrong.

    ReplyDelete
  7. Megzay - I've had good success with a blade roast. It is pretty lean and is always fall apart tender.

    ReplyDelete
  8. Blade roast. I will have to get that next time. Thank you. Can't wait to try this recipe.

    ReplyDelete
  9. Do you add anymore liquid than the 12oz can of tomato juice?

    ReplyDelete
  10. Kaydee and TJ - no, I only add 12oz of tomato juice. It makes a lot of sauce.

    I have it in my crockpot right now - it is the only pot roast I'll eat.

    ReplyDelete
  11. Well we made it the other night and it was wonderful!! But my husband thought it needed water..when I got home I was like "NOOOO" but it was still good...we are planning on making it for a family lunch coming up and I just wanted to make sure. BTW, All I LOVE your website! I check it everyday! Everythings soo good :)

    ReplyDelete
  12. Kaydee - You are so sweet to say that - thank you so much!

    ReplyDelete
  13. Stephanie, Made this roast for dinner tonight with the risotto. They were both delicious and I will definatly make this again. I used V-8 juice but next time I might add a little water. The risotto was easy just all that stiring. Thanks again for the info on your camera, ended up buying a canon rebel so watch for better pictures coming on my sight. www.smalltownkithen.com

    ReplyDelete
  14. Quick question - is the amount for the onion correct? Should it be 1 T of onion powder? Or one whole onion? 1 T of onion just doesn't sound right. This sounds delicious!

    ReplyDelete
  15. I used a tablespoon of dried minced onion flakes - feel free to use fresh and increase to your desired level of onion flavor.

    ReplyDelete
  16. I just made this last night and it was fantastic!!! I only did the pot roast part. I'll try risotto another time. This is now my "go to" recipe for pot roast. Thanks Steph!!

    ReplyDelete
  17. My bf is allergic to tomatoes. What do you think I should use instead? Sounds delicious!

    ReplyDelete
  18. Caro - maybe red wine or beef or vegetable broth.

    ReplyDelete
  19. I saw some Arborio rice at Kroger today and bought it to make with either this one or the 3 envelope recipe... I was so excited! I miss Publix!!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...