Categories: Slow Cooker

Ingredients

• 1 (3 lb) pot roast (I use a blade roast)
• 1 Tbsp dired minced onion flakes
• 2 Tbsp minced fresh garlic (or to taste)
• 1 (1 1/4 ounce) package au jus mix
• 1 (1 ounce) package dried Italian salad dressing mix
• 2 tsp black pepper (or to taste)
• 1 pinch cayenne (optional)
• 1 1/2 cups tomato juice
• 3 tsp Olive Oil
• 46 oz Chicken Broth, warmed
• 1 lb Arborio Rice
• 3 oz grated parmesan cheese
• 1 tsp onion powder
• ground pepper to taste

Directions

1. 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 4-1/2 hours.

2. 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.

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