MISSISSIPPI ROAST WITH CREAM CHEESE RECIPES

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MISSISSIPPI ROAST | ALLRECIPES



Mississippi Roast | Allrecipes image

Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips    Hidden Valley®

Total Time 7 hours 35 minutes

Prep Time 20 minutes

Cook Time 7 hours 15 minutes

Yield 6 servings

Number Of Ingredients 8

1 (3 1/2) pound boneless beef chuck roast
Kosher salt and ground black pepper, to taste
¼ cup flour
3 tablespoons olive oil
½ cup beef broth
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
½ cup butter
8 pepperoncini

Steps:

  • Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
  • In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
  • Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
  • When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

Nutrition Facts : Calories 610.7 calories, CarbohydrateContent 5.4 g, CholesterolContent 161 mg, FatContent 50.3 g, FiberContent 0.5 g, ProteinContent 32.7 g, SaturatedFatContent 21.8 g, SodiumContent 1127 mg

MISSISSIPPI ROAST LASAGNA? | JUST A PINCH RECIPES



Mississippi Roast Lasagna? | Just A Pinch Recipes image

this upcoming recipe i created,is between mississippi roast and lasagna,what if it will combine,i use leftover pot beef roast,season with au jus gravy mix,sauteed pepperoncini,ricotta cheese mixed with ranch dressing mix and add with white american cheese.

Provided by raymond spencer @clownman70360

Categories     Pasta

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10

Number Of Ingredients 14

1 3/4 cup(s) grated parmesan cheese,divided
12 lasagna noodles
5 cup(s) sliced leftover beef pot roast
6 tablespoon(s) magarine,divided
1 packet au jus gravy mix
2 teaspoon(s) black pepper
3 cup(s) pickled pepperoncini,sliced
1 vidalia sweet onion,diced
1 tablespoon(s) italian seasoning
1 - (15-ounce) container ricotta cheese
1 package(s) cream cheese,softened
1 packet ranch dressing mix
2 egg whites
3 cup(s) shredded white american cheese

Steps:

  • Preheat oven to 350 degrees F.Grease the bottom and sides of a 9x13 baking pan.Sprinkle with 3/4 cup parmesan cheese.
  • Bring a large pot of salted water to a boil.Cook lasagna noodles in the boiling water,stirring occasionally,about 8 minutes.Drain and set aside.
  • In a large saucepan,add 4 tablespoons margarine over medium heat.Add sliced leftover pot roast,season with au jus gravy mix and black pepper;saute for 5 minutes or until are tender.
  • In a large skillet,combine sliced pepperoncinis and diced onion in remaining margarine,over medium-low heat,season with italian seasoning and saute for 6 minutes.
  • In a large bowl,combine ricotta cheese,cream cheese, ranch dressing mix and egg whites;whisk together until blended.
  • Place 4 lasagna noodles on the bottom of prepared baking pan.Layer with 1/3 of pot roast mixture,spoon with 1/4 of pepperoncini mixture.
  • Spread with 1/3 of ranch ricotta mixture and sprinkle with 1/2 of white american cheese.
  • Repeat layers and sprinkle with remaining parmesan cheese.
  • Bake in the preheated oven for 30 minutes.Let set for 5 minutes before cutting.

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MISSISSIPPI ROAST | ALLRECIPES
Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.
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Reviews 4.9
Total Time 7 hours 35 minutes
Category Trusted Brands: Recipes and Tips, Hidden Valley®
Calories 610.7 calories per serving
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