1 pot roast, 3 pounds
1 tablespoon dried onion flakes
2 tablespoons minced garlic
1 packet (1 and 1/4 ounce) au jus mix
1 packet (1 ounce) dried Italian salad dressing mix
2 teaspoons black pepper
1 pinch cayenne
1 and 1/2 cups tomato juice
2 teaspoons olive oil
46 ounces chicken broth, warmed
1 pound arborio rice
3 ounces grated Parmesan
1 teaspoon onion powder
Place roast in a slow cooker. Whisk together remaining ingredients and pour over roast. Cover and cook on low for 8-12 hours or on high for 4-5 hours.
In a large skillet, evenly coat rice with olive oil. Add 1 cup of heated broth, stirring continually. Maintain a slow bowl and continue adding 1 cup of broth at a time, stirring continually, until absorbed. When all the broth is absorbed, add cheese, onion powder, and black pepper to taste.
Serve roast over Parmesan risotto garnished with Parmesan and minced fresh parsley.