You may also like
Categories:
beef butter brown gravy mix Italian dressing mix onion ground black pepper water beef broth potatoes carrots
Viewed: 59 - Published at: 6 years agoIngredients
- 1 3-4 pound roast (beef or pork) such as chuck roast ***SEE NOTE BELOW
- 4 tbsp Butter (NO SUBSTITUTES)
- 1 envelope dry brown gravy mix
- 1 envelope dry Italian dressing mix
- 1 envelope dry ranch dressing mix
- 1 Onion, chopped
- 1/2 tsp ground black pepper
- 1 cup Water for Pressure Cooker and 2 for Crock Pot
- 1 can Beef Broth (small...10 oz?) for Beef Roast or 1 large Cream of Mushroom Soup for Pork Roast
- 5 potatoes, cubed (optional)
- 1 Baby Carrots (sm bag) (optional)
Method
- Please note in a SLOW COOKER you CAN cut in half the dry ingredients if you find it overpowering.)
- In the pressure cooker use the entire envelopes.
- I prefer the whole envelopes in either method of cooking Crock Pot or Pressure Cooker but that's just me).
- Put the water in a measuring cup that is larger then the amount of water you are using (to fit the additions).
- Now add and mix all three envelopes of dry salad dressings to the water.
- Brown the roast (if desired) I love mine browned in butter (not margerine) in an 8 qt PC.
- Once meat is browned on all sides, add onions (carrots if desired), pour the water, salad dressing mixture over the roast as well as the broth and the pepper.
- Now cook as usual.
- In the CE Pressure Cooker, I cooked it for 70 minutes and use the quick release method.
- I can and probably should use the natural but I am always in a hurry when making this as it smells so good!
- In the slow cooker cook it on high for about 4 hours on low about 8 hours.
- You can use the liquid for gravy or broth!
- NOTE: NOTICE I SAID "ROAST".
- This can be used for beef roast or pork roast.
- If doing pork roast, omit the 1 can beef broth and sub with a LG can of cream of mushroom.
- If making beef roast, omit the cream of mushroom and use the beef broth.
