Instant Pot Mississippi Pot Roast & Garlic Mashed Caulitatoes
Instant Pot Mississippi Pot Roast & Garlic Mashed Caulitatoes
A filling and flavorful dish guaranteed to satisfy all!
Servings: 6 Total Time: 1 hour
INGREDIENTS:
Pot Roast:
- 2.5 lb chuck pot roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups LonoLife Beef Bone Broth
- 1 teaspoon ranch seasoning
- 1/4 cup chopped pepperoncinis
- 1 tablespoon butter
Garlic Mashed Caulitatoes:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 3 tablespoons milk
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS:
1) Heat up butter in a pot on the stove.
4) Make 2 wells in the dish, and crack the eggs into the wells.
2) Add all of the spices to the butter and stir while on low heat, mixing well.
3) Serve on top of seafood and enjoy!
Source: Leana @ketocoffeeandlipstick
Instant Pot Mississippi Pot Roast & Garlic Mashed Caulitatoes A filling and flavorful dish guaranteed to satisfy all!
1 hour Serves 6 INGREDIENTS:
Pot Roast: 2.5 lb chuck pot roast 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups LonoLife Beef Bone Broth 1 teaspoon ranch seasoning 1/4 cup chopped pepperoncinis 1 tablespoon butter Garlic Mashed Caulitatoes: 1 medium head of cauliflower, cut into florets 2 tablespoons butter 2 cloves garlic, chopped 3 tablespoons milk 1/4 cup grated parmesan cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper DIRECTIONS: Pot Roast: 1) Season pot roast with salt and pepper, then cook on stove until both sides are browned (approximately 8 minutes for each side). 2) Add all of the ingredients to instant pot and let cook for 45 minutes. Garlic Mashed Caulitatoes: 1) Bring pot of water to a boil, add cauliflower florets and turn heat to medium. Cook for 15 minutes until the florets are soft and tender. Once cooked, remove from heat and drain. 2) Heat butter in a pan and add garlic. Saute for about 2 minutes then remove from heat. 3) In a food processor, add cauliflower, butter, and garlic, milk, parmesan, salt and pepper. Puree until smooth. 4) Serve hot and enjoy!
Pot Roast: 2.5 lb chuck pot roast 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups LonoLife Beef Bone Broth 1 teaspoon ranch seasoning 1/4 cup chopped pepperoncinis 1 tablespoon butter Garlic Mashed Caulitatoes: 1 medium head of cauliflower, cut into florets 2 tablespoons butter 2 cloves garlic, chopped 3 tablespoons milk 1/4 cup grated parmesan cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper DIRECTIONS: Pot Roast: 1) Season pot roast with salt and pepper, then cook on stove until both sides are browned (approximately 8 minutes for each side). 2) Add all of the ingredients to instant pot and let cook for 45 minutes. Garlic Mashed Caulitatoes: 1) Bring pot of water to a boil, add cauliflower florets and turn heat to medium. Cook for 15 minutes until the florets are soft and tender. Once cooked, remove from heat and drain. 2) Heat butter in a pan and add garlic. Saute for about 2 minutes then remove from heat. 3) In a food processor, add cauliflower, butter, and garlic, milk, parmesan, salt and pepper. Puree until smooth. 4) Serve hot and enjoy!
