Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Salad Dressing | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pound or so roast (beef or pork) last night I used a 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 for slow cooker ½ cup water in a slow cooker.
Directions
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. Ok here is what you do.
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.
Mix until blended completely or as best you can.
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.
Category:Pressure cooker Recipes
Category:Crockpot Recipes
Category:Salad dressing Recipes
Category:Pork Recipes
Category:Beef Recipes