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Put a roast in the pressure cooker with a packet each of au jus and ranch dressing mix and some pepperoncini juice plus a few of the peppers and cook it a while. Broth too but I use water because it’s too salty otherwise. Weird combo but it’s actually delicious. Great on mashed potatoes but I often freeze the extra and serve over toasted buns as sandwiches.How do you fix a Mississippi pot roast IM?
I don’t have everything so I just threw in a couple gravy packets and some water and called it good.
I am trying to prep as much meat and casserole type stuff as possible to keep my cooking down to a minimum during the summer.