This recipe is similar to my favorite pot roast (which also includes crushed tomatoes with a hint of thyme and rosemary), so I decided to give this one a go... definitely helped that I had all the ingredients on hand. This one couldn't have been easier- I put everything in my lined crockpot and let it do its job. 9 hours later, the pot roast was warm and smelled crazy good. Darin and I both said this was a keeper.
Note- We made the parmesan risotto, but we both agreed we liked this dish more with a baked potato. However, for a fancier dish, the risotto is the way to go.
For the Italian Pot Roast
- 2-3# pot roast (trimmed of visible fat)
- 1-1/2 cups tomato juice (I used (2) 5.5 fl oz cans)
- 2 Tbsp minced fresh garlic
- 1 Tbsp dried minced onion flakes
- 1-1/4 oz package Au Jus mix
- 1-oz package Italian salad dressing mix (I used the Zesty Italian Salad Dressing mix)
- 2 tsp black pepper
- 1 pinch cayenne pepper
- Add a slow cooker liner to your crockpot. (I always ALWAYS use a liner- makes clean up a breeze!)
- Place the roast into your slow cooker.
- In a 2-cup measuring cup, add the remaining ingredients and mix well; then pour the liquid over the pot roast, set the temperature to LOW, and cook for 8-12 hours. (I cooked mine for 9 hours.)
- 2 tsp olive oil
- 3 cups chicken broth/stock
- 1 cup Arborio rice
- 3/4 cup freshly grated Parmesan cheese
- 1/2 tsp onion powder
- Freshly ground black pepper
- In a medium saucepan, add the olive oil and rice. Evenly coat the rice with the oil.
- Add the chicken broth, and mix well. Let the mixture come to a boil, then lower the heat and let it maintain a slow boil ("3" setting on my stovetop) until all the broth is absorbed (it took 17 minutes for me). Make sure to occasionally stir so the rice doesn't stick to the bottom of the saucepan.
- Once all the water has been absorbed, add the onion powder and black pepper.
Source: Adapted from Plain Chicken, originally from Food.com