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. Tadd 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!

Tadd 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) beef 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

(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

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.