Recipe by Teri Denliger
"It is wonderful! The ranch dressing brings out the flavor of the meat and really makes your mouth water!"
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1 (16 ounce) bottle
Ranch-style salad dressing
coarsely ground black pepper
red wine vinegar
rib eye roast
This is a Great alternative to the everyday pot roast. It was a breeze to make. While it called for grilling I did make it in the oven instead and it turned out great that way.
How is this a pot roast, this is a grilled roast and should be renamed, other than that, interesting recipe.
I was a little leary about adding 1/3 cup of pepper, but I went for it. Served it to my mom, dad and new husband. The roast was fantastic. A wonderful outer crust but tender and juicy inside. Will definitely make this again.
This roast is scrumptious! I added red potatoes to the pan, and they came out wonderful!
I marinated this overnight using a square cut rump. I came to realize that while it did leave a nice crust on the meat , it did not make it tender. I cooked it on the grill and probably should have pulled it at 140 and let it sit before cutting.
taste was good...to much effort to fix as a weekday meal.
This was AWESOME! But instead of lamb, I used ground beef, because I already had it. Tasted fantastic. Once the meat and seasonings were simmering, I added a little more tomato paste for moisture. Hope you enjoy it as much as I did. Boyfriend wants it again so it MUST be great. :)
Moist and yummy
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Ranch Style Pot Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 462
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