Italian Pot Roast & Parmesan Risotto

Slow Cooker Italian Pot Roast – I finally found a pot roast that I like! This is hands-down THE BEST pot roast recipe EVER! Not only is this delicious, but it is also super easy to make! Pot Roast slow-cooked all day in tomato juice, Italian dressing mix, garlic, onion, pepper, and au jus gravy mix. Serve over a quick homemade parmesan risotto. Comfort food at its best! I literally licked my plate! Can freeze leftovers for later.

Originally posted 5/27/2009

plate of pot roast over risotto

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The BEST Pot Roast Recipe

I finally found a pot roast that I like, no, LOVE to eat! This Italian Pot Roast is hands-down the BEST pot roast EVER. The recipe was inspired by a braised boneless short ribs with parmesan risotto dish at our favorite restaurant, Gianmarco’s. It was one of the best things I’ve eaten, and I started working on an easy copycat version. I finally settled on this recipe and it was great! The pot roast was tender and juicy. We loved the tomato gravy that the roast made as it cooked. It went perfectly with the risotto.

slow cooker of shredded pot roast

How to Make Italian Pot Roast

This pot roast is ridiculously easy to make. Place a roast in the slow cooker. Whisk together tomato juice, garlic, dried onion flakes, Au Jus gravy mix, Italian dressing mix, pepper, and cayenne pepper. Pour over the roast and cook on LOW until the roast is fall-apart tender. Shred the roast with two forks and serve over risotto.

  • What kind of roast do you use for pot roast? The most popular cut to use is a Chuck roast. You can also use a blade roast or rump roast.
  • Do I need to pan sear the roast before adding it to the slow cooker? You can pan-sear the roast for a few minutes on all sides before adding it to the slow cooker, but it isn’t necessary.
  • Can you freeze Italian Pot Roast? Yes! You can freeze leftover pot roast for a quick meal later.
  • You can make this a freezer meal and place all the ingredients in a freezer bag and freeze until you are ready to cook. There is no need to thaw the ingredients first, you can just place them in the slow cooker frozen. It will take longer to cook from frozen.
  • Feel free to add vegetables to the slow cooker – potatoes, carrots, onions, mushrooms, and green peas are good.
  • Do NOT make the Italian dressing. You are only using the seasoning packet.
plate of pot roast over risotto

What to Serve with Pot Roast

We always serve this roast over risotto. I included the recipe for my stove-top risotto below. It takes a little time but it is easy to make and goes great with the pot roast.

You can serve the roast over potatoes, rice, noodles, or grits. It is also delicious on its own. We usually whip up a salad and some bread to round out the meal. Here are a few of our favorite recipes from the blog that go great with this AMAZING pot roast:

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plate of pot roast over risotto

Italian Pot Roast & Parmesan Risotto

Yield: 8 people
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Slow Cooker Italian Pot Roast – I finally found a pot roast that I like! This is hands-down THE BEST pot roast recipe EVER! Not only is this delicious, but it is also super easy to make! Pot Roast slow-cooked all day in tomato juice, Italian dressing mix, garlic, onion, pepper, and au jus gravy mix. Serve over a quick homemade parmesan risotto. Comfort food at its best! I literally licked my plate! Can freeze leftovers for later. #slowcooker #potroast #comfortfood #crockpot

Ingredients:

Pot Roast

  • 1 (3-lb) pot roast,
  • 1 Tbsp dried minced onion flakes
  • 2 Tbsp minced fresh garlic or to taste
  • 1 (1¼-oz) package au jus mix
  • 1 (1-oz) package dried Italian salad dressing mix
  • 2 tsp black pepper or to taste
  • 1 pinch cayenne, optional
  • cups tomato juice

Parmesan Risotto

Instructions:

Pot Roast

  • Place roast in slow cooker. Whisk together remaining ingredients and pour over roast. Cook on LOW for 8-12 hours or on HIGH for about 4½hours.

Parmesan Risotto

  • 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.

Notes:

2 packets of good seasoning italian dressing mix
  • I used a packet of Good Seasonings Italian Dressing Mix. Do NOT make the dressing. Only use the dry seasoning packet in the recipe.
  • What kind of roast do you use for pot roast? The most popular cut to use is a Chuck roast. You can also use a blade roast or rump roast.
  • Do I need to pan sear the roast before adding it to the slow cooker? You can pan-sear the roast for a few minutes on all sides before adding it to the slow cooker, but it isn’t necessary.
  • Can you freeze Italian Pot Roast? Yes! You can freeze leftover pot roast for a quick meal later.
  • You can make this a freezer meal and place all the ingredients in a freezer bag and freeze until you are ready to cook. There is no need to thaw the ingredients first, you can just place them in the slow cooker frozen. It will take longer to cook from frozen.
  • Feel free to add vegetables to the slow cooker – potatoes, carrots, onions, mushrooms, and green peas are good.
  • Do NOT make the Italian dressing. You are only using the seasoning packet.
  • Here is my Instant Pot Risotto Recipe that is faster and less hands-on time: https://www.plainchicken.com/parmesan-prosecco-risotto/
  • You can also make risotto in the crockpot. Here is my Slow Cooker Risotto Recipe: https://www.plainchicken.com/slow-cooker-risotto/
  • You can serve the roast over potatoes, rice, noodles, or grits. 

Steph

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Comments

  1. Outstanding. It’s literally the best thing ever made in a crock pot. And with the instapot risotto… SHUT UP. I may never eat a different pot roast again.

  2. I never comment on recipes, but this meal is one of the best I’ve ever made. I’m actually in the middle of eating it right now but couldn’t wait to rate it and leave this comment. This will absolutely become a huge staple in our household. Thank you so much!

  3. I’ve made many pot roasts in my day and this is a keeper. The sauce is a nice change from the typical gravy. It was so nice as I always have the ingredients in my pantry! It had such a nice flavor and would be delicious with Polenta, Risotto, or mashed potates! I will definitely be making this again.

  4. I’ve been making this recipe for about four years. The first time I only had v8 on hand and it was so good that I’ve never used tomato juice. I can get away with adding a cup or more of water at the end, while still in the crock pot, this makes more sauce for the risotto. Plenty of salt in the dry seasoning packets to allow this. Kids and husband love it, in-laws and everyone I’ve shared it with love it. Super tasty.

  5. Fantastic! The entire family loved it, and it was verY, very easy to make as written. The roast was done at 3 1/2 hours, so I will shorten the cook time significantly next time. Not a fan of risotto, so served over mashed potatoes, which the family preferred as well. Will make again and often!

  6. Gave this a try this week. We all loved it. Made it as the recipe called for. Cooked it in my crockpot on low for about 9 hours. So tasty and tender.

    1. I probably would. I’ve never tried this with tomato soup, so I’m not sure how much water you need to add.

      1. This is a fantastic recipe. My family loved the juicy tenderness. The only changes made were: I used tomatoes paste and used broth to dilute and I also chopped up some garlic and onions. I seared the beef first. I will definitely do this again. Very little work for great flavor and best of all, it is cooked while I am working. Dinner is ready to serve by the time everyone is home and ready to eat.

  7. So excited to try this tonight! I am going to serve it over cheesy grits/polenta. After a foot of snow falling yesterday this will hit the spot!

  8. This is literally the BEST roast I have ever fixed! AWESOME Thank you for some of my most favorite recipes!

  9. Hi, I just found this recipe on Pinterest. Is there more steps to making the risotto? All I see is 1 and 2? Looking forward to making this.

  10. This is by far the best pot roast i have ever had! I didn’t make the rice but i served it over mashed potatoes and carrots. Yummy! I had seconds and just had it for lunch today! This recipe is a keeper!

  11. This has become a family favorite at my house. Such a wonderful recipe. Thank you for your time writing this out.

    xoxo
    Marly Bird
    **from one Adthrive Customer to another**

  12. I made this for Christmas Eve dinner tonight. I didn’t have tomato juice so I used 8oz tomato sauce with 4oz water on the roast. I also added another 1/4 cup parmesan to the risotto. Soooo delicious!! Thanks for the amazing recipe.

  13. First and foremost: I love your recipes !
    Can I add prosecco to this risotto recipe like your Instant Pot Rice Risotto ?

  14. I know this recipe has been out there for a long while, but I just came across it and had to try it. Even though I live in southern Florida I was really in the mood for cold weather comfort food and this was exactly the right dish to make!! Of course, at least one ingredient had to be unavailable at three separate grocery stores I checked and in this case it was the dry Italian dressing mix. I improvised with an Italian herb blend and a few other spices and it seemed to work. Also added chopped onions and portobello mushrooms because I love how they cook down over time. This was a very good recipe. Thank you for sharing!

  15. We LOVE this recipe and have served it to so many friends & family! So so delicious. Thank you for sharing!!!

  16. This is a favorite at our house! I use a can of petite diced tomatoes because I always have those on hand, and I add 1/2-1 cup red wine.

  17. hi Stephanie- have you ever made this in an instant pot or pressure cooker? Was wondering what the time difference might be..
    thanks

    1. I haven't made this in the Instant Pot, so I am not sure what the exact cooking time should be. I could definitely be done though.

  18. I made this tonight and it came together well but my family found it much too salty. Any suggestions on reducing the sodium in the roast?

  19. OMG!!!! You have seriously outdone yourself! It is so delicious, the risotto goes perfectly! It is so worth making the risotto from scratch. Thank you again,,,going into the family favorites book!

  20. Making this for dinner tomorrow,,,,sounds so delicious! Everything I've tried of yours has been fantastic Thank you!

  21. Making this today, but forgot to buy the italian seasoning, and not feeling like running back to the store! Ideas on replacements? I have onion soup mix, garlic & herb seasoning mix, or a little seasoning salt?

  22. Anyone who is reading this and isn't sure: MAKE THIS NOW. I am eating leftovers and still sitting here saying, "Mmmm, oh my gosh." How often does *that* happen with leftovers? This sauce kills it – I want to bathe in it, rotfl.

  23. Hi Stephanie- can't wait to make this for Vday! As for the Parmesan, do you use the grated kind (in the green can), freshly grated (from a block), or the pre-shredded Parmesan (in a container or bag)?

  24. I have Jasmine rice, would that substitute ok? Forgive me for not having an experience with Arborio, but this sounds so good, I must make it for dinner tonight!

    1. I would use 1 cup tomato sauce and 1/2 cup water. The tomato sauce might be too thick. I think it would be fine if you mixed it with some water. Hope it works out!

  25. I've been trying some of your recipes lately and made this one last weekend. My family loved it. We used mashed potatoes instead of the risotto though. This was so very tasty! Thank you!

  26. Your recipe calls for one pound of arborio rice. What is the equivalent in cups? Can't wait to try the recipe for the roast.

  27. Steph – this was amazing!!!! Best pot roast ever! It smelled to die for and. Tasted better than a restaurant could do 😉 love your recipes..thank you!!!

    1. Melissa – YAY! This is the first pot roast that I enjoyed. So glad you enjoyed it too!

  28. Since I only cook for myself and hubby, and he won't eat leftovers, can I halve the risotto recipe? How many servings do you get from the original recipe?

  29. 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!!

  30. 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!!

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

  32. 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!

  33. 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 🙂

  34. 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.

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

  36. 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!

  37. 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 😛

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