Slow Cooker Mushroom Tomato Pot Roast with Creamy Parmesan Risotto
A warm, simple meal that fills your kitchen with good smells, featuring tender beef and rich mushrooms served with creamy Parmesan risotto.
Ingredients
For the Pot Roast
- 3-4 pounds beef chuck roast Ideal cut for slow cooking
- 2 cups mushrooms, sliced Use cremini or baby bella for a meatier taste
- 1 can 14.5 oz diced tomatoes, undrained
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth Add a splash of red wine for deeper flavor
- 2 teaspoons Italian seasoning Can swap for fresh thyme and rosemary
- Salt and pepper to taste
For the Risotto
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth Warm broth for cooking
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste Adjust after adding Parmesan
Instructions
Preparation
- Season the beef roast with salt and pepper, then sear in a hot skillet on all sides.
- Place mushrooms, chopped onion, garlic, and diced tomatoes in the slow cooker.
- Lay the seared roast on top and pour in beef broth along with Italian seasoning.
Cooking
- Cook on low for 8 hours or high for 4-5 hours until the meat is tender.
Making the Risotto
- Heat broth in a pot. In a separate pan, melt butter, add Arborio rice, and stir for 1-2 minutes.
- Gradually add warm broth to the rice, stirring frequently until absorbed.
- Once all broth is added and rice is creamy, stir in Parmesan cheese, and season with salt and pepper.
Serving
- Serve the pot roast hot with sauce and mushrooms over slices of beef.
- Place a scoop of creamy Parmesan risotto on each plate to soak up the juices.
Notes
Cool leftovers within two hours and store in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Keep risotto separate if frozen.