Best 5 Marinated Ranch Style Pot Roast Recipes
Indulge in the savory and comforting flavors of Marinated Ranch Style Pot Roast, a classic dish that combines tender beef, aromatic vegetables, and a tangy ranch dressing marinade. This all-in-one pot meal is not only easy to prepare but also a delightful symphony of flavors. The beef chuck roast, marinated in a blend of buttermilk, ranch dressing mix, garlic, and herbs, absorbs the marinade's essence, resulting in a juicy and flavorful centerpiece.
Accompanying the tender beef are an array of vegetables, each contributing their unique texture and flavor to the dish. Carrots, celery, and onions form the aromatic base, while mushrooms add a meaty umami note. Potatoes, with their starchy goodness, soak up the flavorful broth, creating a hearty and satisfying side dish. Green beans, with their crisp-tender texture, add a refreshing contrast to the richness of the beef and vegetables.
The secret to this dish lies in the marinade, which infuses the beef with a medley of flavors. Buttermilk tenderizes the meat, while ranch dressing mix, with its blend of herbs and spices, imparts a tangy and savory flavor. Garlic and onion add depth and complexity to the marinade, creating a harmonious balance of flavors.
Whether you're a seasoned home cook or a beginner looking for a fuss-free yet impressive dish, Marinated Ranch Style Pot Roast is sure to become a favorite. It's a perfect meal for busy weeknights, special occasions, or potlucks, offering a symphony of flavors that will tantalize your taste buds and leave you craving more.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
SLOW COOKER RANCH BEEF POT ROAST
This Slow Cooker Ranch Beef Pot Roast recipe is the perfect dinner idea for any night! For delicious flavor, add our Hidden Valley® Original Ranch Seasoning Mix Packet.
Provided by Hidden Valley
Categories Dinner
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place beef roast in the bowl of a slow cooker. Sprinkle the ranch seasoning mix over the roast and rub in well.
- Pour the beef broth around the roast.
- Set the crockpot to low and cook for 6 hours. Add the potatoes and carrots and cook for another 2 hours. Slice and serve hot.
Nutrition Facts : Calories 498
MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
RANCH PORK ROAST
Our Test Kitchen created this simple Savory Pork Roast with a mild rub that's perfect for new cooks. The leftover meat is tender and flavorful enough to be used in countless recipes.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. If desired, tie pork with kitchen string at 2-in. intervals to help roast hold its shape. Combine the next 5 ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour 1 cup water into pan., Bake, uncovered, until a thermometer reads 145°, 50-55 minutes. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 212 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 248mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
BUTTERMILK POT ROAST
"This is a melt in your mouth roast with very flavorful gravy is only $1.70 per serving. I've been making it for years. It's always great for company." -Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top., Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm. Let meat stand for 5 minutes before slicing., Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
Nutrition Facts : Calories 533 calories, Fat 20g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 407mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 44g protein.
Tips:
- Choose the right cut of beef. Chuck roast or rump roast are both good choices for pot roast, as they are both flavorful and relatively inexpensive cuts of meat.
- Brown the beef before braising. This will help to develop the flavor of the meat and give it a nice crust.
- Use a flavorful marinade. The marinade will help to tenderize the meat and add flavor. This recipe uses a simple marinade made with ranch dressing, olive oil, garlic, and herbs.
- Braise the beef low and slow. This will help to tenderize the meat and make it fall-apart tender.
- Add vegetables to the pot roast. This will help to add flavor and nutrition to the dish. Some good choices for vegetables include carrots, potatoes, onions, and celery.
- Serve the pot roast with mashed potatoes, rice, or egg noodles.
Conclusion:
This marinated ranch-style pot roast is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The beef is tender and flavorful, and the vegetables are perfectly cooked. Serve it with your favorite sides and enjoy!
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