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Slow-Cooked Pot Roast with Creamy Risotto

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4.4 from 90 reviews

A comforting pot roast paired with creamy risotto, perfect for family gatherings.

Ingredients

Scale
  • 3–4 lbs beef roast
  • 2 cups beef broth
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup Parmesan cheese, grated
  • 2 tbsp butter
  • 1/2 cup white wine (optional)
  • Fresh parsley for garnish

Instructions

  1. Prep the Ingredients: In a large pot or slow cooker, add the beef roast, beef broth, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper. Cover and cook on low for 6-8 hours until the meat is tender.
  2. Heat the Broth: In a separate saucepan, heat the chicken or vegetable broth and keep it warm.
  3. Toast the Rice: In another large pot, melt the butter over medium heat. Add the Arborio rice and toast it for 1-2 minutes, allowing the grains to soak up the butter and enhance their flavor.
  4. Deglaze with Wine: If using, pour in the white wine and stir until it is absorbed.
  5. Create the Risotto: Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is creamy and cooked al dente (about 18-20 minutes).
  6. Finish with Cheese: Stir in the Parmesan cheese and season with salt and pepper to taste.
  7. Plate and Garnish: Serve the pot roast alongside the creamy risotto, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding broth to restore texture.

Nutrition

Find it online: https://pennykitchenz.com/pot-roast-and-risotto-recipes/

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