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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Creamy Italiano Salad

Creamy Italiano Salad – our favorite salad!!! Romaine, tomatoes, thinly sliced seedless cucumbers, sliced banana peppers, croutons, parmesan cheese, and…

Garlic Parmesan Skillet Bread

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plate of pot roast over risotto

Italian Pot Roast & Parmesan Risotto

Yield: 8 people
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
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 dired 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

  • 3 tsp Olive Oil
  • 6 cups Chicken Broth, warmed
  • 1 lb Arborio Rice
  • 1 cup parmesan cheese
  • 1 tsp onion powder
  • ground pepper to taste

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

  2. 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!

  3. 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. http://www.smalltownkithen.com

    1. 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.

  4. 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 🙂

  5. 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.

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

  7. 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!

  8. 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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