Slow Cooker Mushroom Tomato Pot Roast with Creamy Parmesan Risotto

A hearty and flavorful slow-cooked pot roast paired with creamy risotto, perfect for family dinners.

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Prep your ingredients by chopping the onion and slicing the mushrooms.
In a slow cooker, place the beef chuck roast and add the sliced mushrooms, diced tomatoes, chopped onions, and minced garlic.
Pour in the beef broth and sprinkle the thyme, salt, and pepper over everything.
Set the slow cooker on low and cook for 8 hours.
In a large saucepan, melt the butter over medium heat, add the Arborio rice and stir for 1-2 minutes.
Gradually add the chicken or vegetable broth, one ladle at a time, stirring continuously until the rice is creamy and tender (about 18-20 minutes).
Stir in the grated Parmesan cheese and adjust seasoning if necessary.
Serve the pot roast over the creamy risotto and garnish with fresh herbs.

Use grass-fed beef for better flavor. Refrigerate leftovers for up to 4 days.