Slow Cooker

Mississippi pot roast with mushroom gravy is for Dinner.

Mississippi pot roast with mushroom gravy takes 40 minutes to prepare.

Mississippi pot roast with mushroom gravy takes 240 minutes to cook.

Mississippi pot roast with mushroom gravy makes 8 servings.

The ingredients for Mississippi pot roast with mushroom gravy are:

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

Here is how you make Mississippi pot roast with mushroom gravy:

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 saut? 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

The nutritional information for Mississippi pot roast with mushroom gravy is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Mississippi pot roast with mushroom gravy is Low Carb