Marinated Ranch Style Pot Roast Recipe -
Marinated Ranch Style Pot Roast Recipe
  • READY IN 9+ hrs

Marinated Ranch Style Pot Roast

Recipe by  

"It is wonderful! The ranch dressing brings out the flavor of the meat and really makes your mouth water!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    9 hrs 10 mins


  1. In a large resealable plastic bag, combine the dressing, pepper, vinegar, oregano and garlic. Mix well, add the roast, seal bag tightly and refrigerate overnight, turning roast several times.
  2. Preheat a charcoal grill and lightly oil grate. When hot, push coals to the sides of the grill, leaving room in the center for the roast.
  3. Place roast on grill and cook for about 25 minutes per pound or until internal temperature reaches 160 degrees F (70 degrees C). Note: This can also be done in a 350 degree F (175 degree C) oven.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2003

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.

Most Helpful Critical Review
Jan 18, 2011

How is this a pot roast, this is a grilled roast and should be renamed, other than that, interesting recipe.


12 Ratings

Apr 16, 2003

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.

Feb 28, 2003

This roast is scrumptious! I added red potatoes to the pan, and they came out wonderful!

Aug 29, 2002

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.

Aug 29, 2002

taste was much effort to fix as a weekday meal.

Oct 24, 2011

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. :)

Jun 05, 2014

Moist and yummy


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  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 51.4 g
  • 79%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 620 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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