I am Chris from recipes that calm and today is foodie Friday here on our YouTube blog, where we show you quick and easy ways to make food in the Ninja foodie. This happens to be a slow cooker recipe, so you could also make this in a traditional, slow cooker or even another electric pressure cooker cooker.
That has a slow cooking feature, although I will say my personal preference is the slow cook feature on the ninja foodie in this particular case, I, like all electric pressure cookers, they’re electric pressure cooking about equal but from a slow cooking standpoint. I’r kind of a fan of the foodie and I don’t know if it’s because they give me a little extra room in there or I just like how it cooks.
It cooks more, like my other traditional slow cookers, so we’re going to show you one of my keys favorite dishes today and that is a creamy, Mississippi, beef roast, and so what I have is a two and a half pound roast down in the ninja foody. Right now and we are going to use a pack of ranch and a pack of gravy like the traditional, Mississippi roast now, what we do here is we, because we like the low-carb, we like to use the creamy dill ranch because it has less carbs and then We use the azu gravy because it also has less carbs than some of the other gravy packets.
So that’s what we’re going to use those too um. We don’t need our butter this time, because we are going to actually add cream cheese at the end to make this creamy Mississippi B. First, we also are going to use a half a cup of beef broth and then 1/2 a cup of the juice from the peperoncinis, with the um with some pepperonis. If you don’t want to use the juice you’re afraid it might be a little too spicy for you just do a full cup of the beef broth and just throw in the peppers instead.
So that’s what we are going to do, I’m going to put the liquid in first. So then the packets can sprinkle down over that. So we’re going to do 1/2, a cup of beef broth. There we go and I should have opened this beforehand. Oh good there. We go, I usually open those before I start taping. Here we go all right: half a cup of the juice, also over the top right. Here we are going to put in some of these peppers they’re, not super spicy.
I don’t like spicy food people. Ask us that all the time, if you’re, not a big fan, if you’re just too scared to try it roast with them, you could use pickles. Instead, we have a deli roast on the site that people love that has a similar flavor to it, without being scared of the peppers. But, honestly, I think the peppers it’s not going to be too spicy. You might just put two or three in to begin with to see how you, like the flavor and the next time, add more if it doesn’t bother you, okay, so now the two packets we’re just going to sprinkle them over the top all right and instead of Adding that butter, like I said at the end, we’re going to add that cream cheese, so we are just going to let this cook there’s enough fat in that chuck roast to give it a real good flavor on on it.
I’r going to skip the salt and pepper until the end, because that’s a lot of seasoning packets and we may not even need it so with the ninja foodie in order to slow cook, you are going to use your pressure, cooking lid, but you’re going to leave It to vent so then that way – and you know me – I can never figure out – I put this lid on it – wait we’re backwards right now, so I’m going to turn this this way and click fit, and I’m going to put it on low for 8 to 10 hours and after that, we’ll be back to chat with you and show you how we add the cream cheese and have a super yummy dish in 3, 2.
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1 and we are back. It has been about nine and a half hours and my rust is finally tender. One of those tricks that you guys need to know is that anytime, beef is in your slow cooker or pressure cooker. If it’s tough, it needs to cook just a little bit longer. Um we like, we use the slow cook feature in our foodie, which is an electric pressure cooker, which they are notorious. All of them pretty much are notorious for taking longer than a slow cooker.
This roast would be fall apart, tender at about eight hours and a traditional, slow cooker and, like I said, it’s nine and a half, and now I can actually shred it. So we’re going to go for that if it comes dinner time and you’re using one of these electric pressure, cookers and you’ve been slow cooking all day and you need to speed up the process. You can either pop it too high or you could actually put the leather lid on and put it under pressure for five or ten minutes, and that would bring that baby right to shred a bowl.
I’r looking for my Forks right to shred a bowl, I’ve lost them, it’s going to bring bring it to shred a bowl really quickly for you that way. So that’s a trick! You can pull if you need to but, like I said it is starting to fall apart on me, so I’m going to take it out of here, so I can shred it with my two forks and meanwhile I’m going to add a brick of cream cheese that I have cubed to my sauce, so it can start melting in those juices and I am going to just I just made a mess.
I am going to turn it on to the saute feature so that that can be heating and melting that cream cheese. So I’m going to just pop it over here and start for now and stir that just real quick while I shred my beef, so there we go so I don’t think you can see it right there. Maybe if I scoot it back here, I can pull this apart with you forks. I honestly would like it to be just a little bit more tinder, there’s pieces of it that are pretty tender.
Octavius is at my feet right now, hoping that I will drop something, but I’m just going to shred this and return it to the pot as I go and we’ll probably speed this process up all righty. We are all shredded up now and I’m just going to stir that cream cheese until it is smooth that heat is helping it melt in there. It smells absolutely delicious. Mikey ezza is at an open mic tonight, but I know he will be very happy when I text him a picture of this, so he can have his dinner when he gets home tonight.
Now, if you don’t like cream cheese, some people don’t like the cream cheese sauce. You can just make this. I doubt a stick of butter or a half stick of butter at the beginning on that we left out and do the same steps just skip the cream cheese at the end, but we like it this way as a way to kind of switch it up every Once in a while, all right so now for the taste test and we’re going to read me burn my mouth now is our creamy, Mississippi beef roast very good, have that nice creamy sauce to it just a little bit different than their traditional Mississippi? It’s a great way to switch up the night.
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