Sunday Pot Roast with Risotto Cakes from Kelsey Nixon for #SundaySupper

This week’s Sunday Supper theme is Favorite Celebrity Chef! And mine is Kelsey Nixon. Shortly after becoming addicted to the Cooking Channel after the birth of my second daughter, Madeline, and while I was on maternity leave, I had this channel on for maybe 8 hours a day. .  just keeping it on but not really knowing the chefs I was watching initially (ie: Chuck Hughes, Laura Calder, Roger Mooking etc) . .  but soon fell in love with some shows, chefs and cooking all over again! I seriously became addicted and turned this on as soon as I woke up and watched shows throughout the day and was up reading recipes late at night or while I was pumping!

I can definitely say that The Cooking Channel and the great shows and all the celebrity chefs made me fall in love again with cooking. I can probably also blame The Cooking Channel, the shows and the chefs for my current cookware and bakeware obsession!

I figured everyone else (B. Flay, Giada, Paula, etc.) would get lots of celebrity chef  love today from the Sunday Supper crew so I wanted to bring some attention to Kelsey and her show, Kelsey’s Essentials.  I am one to always support the underdog or in this case, someone who is great and might not have as much recognition. In each show, Kelsey shows you what kitchen essentials you will need and also teaches you some essentials techniques:

“Kelsey Nixon’s got spunk, she’s got sass, but most importantly, she’s got what you so desperately need in the kitchen: The Essentials. From “Roasting” to “Sauce-Making” to “Quick Breads,” Kelsey shows you — the DIY home cook — the essential techniques, equipment and foolproof tips you need to be the boss of your own kitchen. Kelsey is all about using the basics to create dishes that are anything but ordinary.”

This recipe for Sunday Pot Roast is all Kelsey’s. This was absolutely divine. I love how she turns ordinary dishes into something inventive and fabulous! I posted this recipe back in June, but had to bring this one back for today’s theme!  When I posted the recipe the first time, it was more for a special occasion because the pot roast does take some time and you’re also making risotto cakes. .  but since the holidays are coming up, I thought, what a better occasion?

I hope you give this one a try. The juicy, flavorful pot roast, along with the fried risotto cake and fresh herb salad on top is seriously heaven in every bite. You will seriously thank me (and Kelsey!).  Here are some more recipes of Kelsey’s I have made. . Dinner Rolls, Banana Chocolate Chip Cookies, Cumin Rubbed Baby Back Ribs (this is a MUST try!) and Risotto!

I hope you enjoy!

Print Recipe

Sunday Pot Roast with Risotto Cakes

TOTAL TIME: about 5 hrs (but it's all worth it!) Prep time: 30 min Cook time: roughly 4 hr 40 min 8 servings

Prep Time30 mins

Cook Time5 hrs

Total Time5 hrs 30 mins

Course: Meal

Servings: 8

Author: Hip Foodie Mom & Kelsey Nixon

Ingredients

FOR THE POT ROAST:

• One 4-pound boneless chuck roast mine was 2.5 lbs and worked fine with all the other measurements & ingredients
• Kosher salt and cracked black pepper
• 2 tablespoons vegetable or olive oil plus more if needed
• 2 carrots chopped
• 2 celery ribs chopped
• 1 yellow onion chopped
• 1 bundle various fresh herbs such as tarragon, rosemary, parsley, tied with twine (I did not have cooking twine; not a biggie)
• 4 cloves garlic chopped
• 1 cup dry red wine such as cabernet sauvignon
• 2 1/2 cups low-sodium beef broth
• Special cookware: Large dutch oven

FRESH HERB SALAD (goes on top of the pot roast):

• 2 cups watercress or chopped butter lettuce
• 1 cup picked fresh parsley leaves
• Diced scallions for garnish
• Lemon juice for drizzling
• Olive oil for drizzling
• Balsamic vinegar for light drizzling
• Salt and freshly cracked black pepper
• 1/4 cup sliced almonds toasted (optional)

RISOTTO CAKES:

• 3 cups low-sodium chicken broth
• 3 tablespoons unsalted butter
• 2 large shallots minced (about 1/2 cup)
• 1 cup Arborio rice
• 3/4 cups dry white wine
• 5 ounces frozen peas defrosted
• 1/3 cup lemon juice
• 1 tablespoon lemon zest
• 1 1/4 cups freshly grated Parmesan
• 4 ounces low-moisture shredded mozzarella
• Salt and freshly ground black pepper
• 1 cup all-purpose flour for dredging
• 2 eggs beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil for frying

Instructions

FOR THE POT ROAST:

• Preheat the oven to 350 degrees F.
• Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper on both sides. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
• Add more oil to the pot if needed, along with the chopped carrots, celery and onions. Season with salt and pepper. Add the fresh herbs (bundled or not) and cook until the vegetables start to brown, about 5 to 10 minutes. (I just threw the herbs in)
• Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice.
• Return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 to 4 hours, turning once halfway through.

FOR THE RISOTTO: (While your roast is cooking, make the risotto)

• In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes.
• Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
• Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
• Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes. This will obviously help you to shape the risotto cakes.

FOR THE RISOTTO CAKES:

• Once the risotto has cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
• In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.

BACK TO THE POT ROAST:

• Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. OR just throw the roast into the pot and shred the roast into big chunks and toss with the jus.

FOR THE HERB SALAD:

• Toss the watercress or lettuce and picked parsley with the lemon juice, olive oil and balsamic vinegar to taste. Season with salt and pepper and top with the scallions and toasted almonds (if desired).

TO PLATE:

• Serve the shredded roast on top of the Risotto Cakes and top with the fresh herb salad. I garnished the whole thing with diced scallions and I also added a little dash more of olive oil and balsamic vinegar on the plate for looks and taste! Hope you enjoy! After all of this, you deserve it!

Recipe from Kelsey’s Essentials.

Favorite Celebrity Chef Sunday Supper!!

Please check out all the other fabulous dishes (inspired by more celebrity chefs) the rest of the Sunday Supper team has cooked up today!

Starters or Snacks 

Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish

Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples

Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun

Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots

Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi

Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious – Ina Garten’s Grown Up Bacon Mac & Cheese

Alice at  Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at  Juanita’s Cocina – The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken

Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese

Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Elisabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice

Amazing Sides

Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip –  Gabriele Corcos’s Gnocchi di Patate

Shelby at  Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings

Renee over at Magnolia Days – Brownie Tart

Conni at The Foodie Army Wife – Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart

Pam from The Meltaways – Savannah Sheet Cake

Katy over at Happy Baking Days – Mary Berry’s Treacle Tart

Jaime over at Mom’s Test Kitchen – Southern Tea Cakes

Amy over at Kimchi MOM – Crack Pie, I Can’t Quit You

Wine Pairings

Martin at ENOFYLZ Wine Blog