I was reminded of this dish last week when I pulled some leftover roast out of the freezer. I smiled when I thought about that day, well over a year ago, when I discovered these recipes. That’s because I knew what we were in store for at dinner time. Here’s how the story goes.
It was my lucky day. I failed to get up at 5 a.m., so I had to run after taking Gray to school. But it was raining, so instead of running outside I headed to the gym. Now normally I would not think running on the treadmill was something to be excited about, but there, on the television right in front of me, was The Rachael Ray Show. She was making this incredible Braised Italian Pot Roast. My mouth watered as I ran, and that’s when I started feeling lucky. But that wasn’t the end — it got even better. She then had a couple of celebrity chefs come on and morph the leftover pot roast into other dishes. Say hello to Braised Beef Risotto a la Josh Capon.
I’m not going to sugar coat this — the roast is time-consuming. I’ve made it a couple of times as a Saturday Night Dog Dinner, but I’m telling you that it is totally worth the effort. Make a double batch. Seriously. Not only is it fantastic leftover on its own, you take it — this moist, tender, flavorful roast — and make it into something completely new. I can’t put it into words. This is a grand slam. Make the roast. Then make the risotto. You’ll thank me.