WE COULDN'T GET ENOUGH!!! Winner Dinners 162

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This week's Winner Dinners were so delicious. I love when I have a week full of things we can't wait to make again!

0:00 Hey y'all
1:39 Instant Pot Taco Tortellini Casserole https://thesaltypot.com/instant-pot-taco-tortellini-casserole/?utm_source=pinterest&utm_medium=social&utm_campaign=social-pug#mv-creation-174-jtr
11:28 Chicken Zucchini Bake with Bacon https://juliasalbum.com/chicken-zucchini-bake-with-bacon/
15:45 Subbie Supper Intro Carol
16:40 Carol's Texas Pot Roast

CAROL'S TEXAS POT ROAST
2-4 lb Chuck roast cut into large pieces
1 packet Au Jus gravy mix
1 packet brown gravy mix
1 medium onion, sliced or diced
4-5 celery stalks, sliced or diced
1 bag baby carrots (or 4-5 carrots, peeled and sliced)
3 cups beef stock
1 Tbsp minced garlic
1-2 Tbsp sriracha (depending on your liking)
1 Tbsp celery salt
1 Tbsp chicken fajita seasoning
1 Tbsp Dale's liquid steak seasoning
1 Tbsp Knorr Tomato Chicken Bouillon powder
2 tsp white pepper
1-2 tsp truffle salt
For extra flavor and spice you could also add 1 jalapeno, seeded and diced

Add all sliced veggies to the bottom of Instant Pot. In a mixing bowl, mix together all seasonings, gravy packets, sriracha, garlic and beef stock. Whisk well. Pour about half the liquid over the veggies and stir. Place roast pieces on top of your veggies and pour remaining sauce on top. Close lid, set to sealing and cook on high pressure for 1 hour. Once it's done, allow to naturally release pressure for 20 minutes before doing a quick release to release remaining pressure. Take about a 1/2 cup (or more) of liquid to make a gravy on the stove using cornstarch. Shred and serve over mashed potatoes with the gravy!

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