Best Marinated Ranch Style Pot Roast Recipes

WINE-MARINATED POT ROAST

Steps:

• Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. Pour wine over meat; seal bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours, turning bag occasionally.
• Drain meat, reserving wine. Pat meat dry with paper towels. Sprinkle meat with salt and black pepper. In a 4- to 6-quart Dutch oven, over medium heat brown meat on all sides in hot oil.
• In a medium saucepan, bring reserved wine to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until wine is reduced by half, about 1-1/2 cups. Stir in beef broth, tomato paste, mustard, herbes de Provence, garlic and bay leaves. Return to boiling; reduce heat. Simmer, uncovered for 5 minutes more. Pour wine mixture over meat in Dutch oven; add onion.
• Bake, covered, in a 325 degree F oven for 2-1/2 hours. Add carrots, parsnips, mushrooms and celery. Bake, covered, about 1 hour more or until meat is very tender. Transfer meat and vegetables to a large serving platter, reserving juices in Dutch oven. Cover meat and vegetables with foil to keep warm.
• For wine sauce, skim off any fat from juices. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened. Season to taste.
• Slice meat or use a fork to break meat apart into pieces. Serve wine sauce with meat, vegetables and noodles. Sprinkle meat and vegetables with parsley. If you like, serve with French bread. Makes 8 servings.

MARINATED POT ROAST

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.

SLOW COOKER RANCH BEEF POT ROAST

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.

PERFECT POT ROAST

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.

RED WINE POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
• Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
• Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
• Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.

PAN-SEARED RANCH CHICKEN

Steps:

• In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
• Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
• Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
• If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.

RANCH PORK ROAST

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.

BUTTERMILK POT ROAST

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.