Anyone out there who hasn’t made the Mississippi Pot Roast recipe in the pressure cooker – the one that uses one package of Ranch Dressing Mix, one package of Beef Au Jus mix and a few other things?
This morning I was going to make it. The Italian Roast Beef was on the menu for earlier this week and plans changed so I’m making it this week. Everything on this week’s menu will have been cooked but just not all on the right days and that’s fine. The roast beef sandwiches didn’t happen because we had ham and I used that since the roast hadn’t been cooked but now we can have roast beef sandwiches next week!
Anyway, I came across this recipe and it’s close to the same thing but with a couple more ingredients. I figured it was time for a change so this is the recipe I used. Although a chuck roast is my very favorite, the first roast I grabbed out of the freezer was a small tri tip roast and a package of round steak fell out of the freezer so I figured it was meant to go in there too.
It was really good! The only thing I would change is I would leave out the Worcestershire sauce off completely. I don’t really like it and put half of what was called for, thinking it might give a depth of flavor but yet maybe I wouldn’t taste it. I could taste it. Vince really liked it. I’ll use this new recipe again.