Mississippi pot roast with mushroom gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 lb Beef chuck 1 serving Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 20 serving Garlic, cooked (1 clove / serving) 1 stick Butter, salted 16 serving fresh mushrooms, sliced (0.25 cup) 4 oz Cream Cheese .5 cup, fluid (yields 2 cups whip Heavy Whipping Cream
Slice garlic cloves and cut slits in roast and jam garlic into meat. Salt and pepper and sear on the grill. Then sprinkle with ranch dressing seasoning and place in instant pot on rack with 2/3 cup of water underneath. Slice stick of butter on top of roast. Cook under pressure for 100 min. Allow to cook on low for 2 hr more. Remove roast with rack and pour drippings in a shallow sauce pan and heat to boiling and boil off the cooking water. Return roast with small amount of fresh water underneath to keep warm on low. Meanwhile sauté slice mushrooms. When dripping begin to foam thick most of the water has boiled off. Drain mushrooms in water remains and add to drippings along with cream cheese slice thin and cream. Stir until melted and dispersed throughout. Slice meat and cover with gravy.
Serving Size: Yields 8 servings
Serving Size: Yields 8 servings
Nutritional Info Amount Per Serving
- Calories: 533.0
- Total Fat: 36.4 g
- Cholesterol: 214.2 mg
- Sodium: 323.6 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.5 g
- Protein: 46.4 g
Member Reviews