Update my dinner status, I'm making this tonight.
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Servings: 0
Total Time (median): 6 : 07 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 3 pound or so roast (beef or pork) such as chuck roast
- 1 envelope of dry Italian salad dressing mix
- 1 envelope of dry ranch salad dressing mix
- 1 envelope of dry brown gravy mix
- Water - for a pressure cooker 1 cup water
Preparation
(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 whole envelopes. I prefer the whole envelopes in either method of cooking.
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired) I love mine browned in the CE 8 qt PC)
Add the meat to your cooker
Pour the water, salad dressing mixture over the roast
Now cook as usual. In the CE Pressure Cooker, I cooked it for 70 minutes and used quick release method can and probably should use 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!
