Wednesday, October 22, 2014

Pot Roast over Parmesan Risotto with Braised Collards

When cooler temps arrive, I immediately want soup and pot roast.  Sometime I add potatoes to my pot roast or make mashed potatoes to serve on the side with the delicious gravy.  This time I decided to try risotto under the pot roast.  It was so, so delicious!  I wanted way more leftovers than I had.  Next time I might double this recipe!! This was perfect for a Sunday meal, when you have a little more time to cook.
Pot Roast
3-4 pound chuck roast, seared on both sides
1 pound baby carrots
1 pound white mushrooms, cut in half
2 small yellow onions, quartered
1 can of low-sodium cream of mushroom soup
1 package of Lipton Onion Soup mix
1/4 cup red wine (I used pinot noir)
3 tbsp Worcestershire 
1 tbsp oregano
Salt & Pepper, to taste
Spray the inside of a crockpot.  Place onions, carrots, and mushrooms on bottom.  Put seared roast on top.  Pour sauce on meat and over vegetables.  Cook on high for 6 hours.  Turn down to low.  Remove meat and shred with 2 forks removing excess fat.  Place shredded meat back in the crockpot.  Cook on low for additional hour.
Parmesan Risotto
1 tbsp olive oil
2 shallots, chopped
1 cup of arborio rice
4 cups chicken broth
1 tbsp of butter
4 tbsp heavy cream
1/3-1/2 cup fresh parmesan 
Salt & Pepper, to taste
In one pot bring broth to a low boil.  In another pot heat olive oil over medium heat.  Add shallots.  Cook until softened.  Add rice, stirring constantly to light toast the rice- about 2-3 minutes.  Add ladle of broth.  Stir until broth has been absorbed.  Continue this process until there is no broth left and rice is cooked through and not crunchy-can take up to 30 minutes. Turn heat to low.  Add butter and stir well. Remove from heat and add cream, parmesan, salt and pepper.
Put Risotto in shallow dish and ladle pot roast over risotto.  Serve with Braised Collard Greens.
Braised Collard Greens
Large bag of collard greens
4 slices of thick cut bacon
1/3 cup apple cider
1/4 cup apple cider vinegar
Salt & Pepper to taste
In a heavy pot,  cook the slices of bacon until crispy.  Remove bacon from pan and place on a paper towel-lined plate.  Add collards to pan.  Saut√© until leaves are wilted.  Add apple cider, apple cider vinegar, salt and pepper.  Cook, stirring occasionally, for 15- 20 minutes.  Add bacon (crumbled) back to collards, if you like.

1 comment:

  1. I've never been a pot roast fan. In fact we had it every Sunday growing up at my Grandma's house and I hated it! But this looks really good over risotto!