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Rosa Risotto Jones Creek

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Author Kaylynn Young

Ingredients

Risotto

  • 1 small onion diced
  • 3 TB olive oil
  • 1/2 cup alfredo sauce
  • 1/2 cup tomato sauce I used Prego
  • 1 46 oz can chicken broth
  • 1 box 17.6 oz risotto rice
  • 3 oz pamesan cheese
  • salt
  • pepper

Beef Chuck Roast

  • 2 lbs Jones Creek Beef Chuck Roast
  • 3 strips thick cut bacon
  • 1 TB minced garlic
  • 2-3 tsp salt
  • 2-3 tsp pepper
  • half an onion chopped
  • parsley to garnish optional

Instructions

Risotto:

  1. Saute chopped ontion in olive oil until tender.
  2. Add both sauces and stir until combined.
  3. Add rice; stir until coated evenly.
  4. Add 1/3 cup of the chicken broth and maintain a slow boil.
  5. Stir continuously.
  6. When the broth absorbs completely, slowly add more, 1 cup at a time.
  7. Stir in parmesan cheese salt, and pepper.
  8. The rice is done when it's al dente (firm to bite) but tender.

Beef Chuck Roast:

  1. Line bottom of the slow cooker with bacon
  2. Sprinkle garlic
  3. Place roast on top
  4. Coat in salt and pepper
  5. Top with onion
  6. Cook on low for 6-8 hours
  7. (If your slow cooker has a "simmer option do hours 7 and 8 on simmer)