Marinated Ranch Style Pot Roast Recipes

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MARINATED POT ROAST



Marinated Pot Roast image

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

1 cup dry white wine or beef broth
1/3 cup reduced-sodium soy sauce
1 tablespoon olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1-1/2 teaspoons ground ginger
1/4 teaspoon pepper
4 whole cloves
1 beef top round roast (4 pounds)
5 teaspoons cornstarch
5 teaspoons cold water

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



Ranch Pork Roast image

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

1 boneless pork loin roast (2-1/2 pounds)
2 tablespoons olive oil
1 tablespoon ranch salad dressing mix
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon pepper

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

CROCK POT MARINATED POT ROAST



Crock Pot Marinated Pot Roast image

Found this in a Slow Cooker Classic's magazine. The marinade really brings out a great flavor in the meat. It comes out so tender that you won't even need a knife! You can also add potatoes and carrots in the last hour of cooking if you like. Is also great over noodles.

Provided by dragonpawz

Categories     Meat

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup dry white wine or 1 cup beef broth
1/3 cup low sodium soy sauce
1 tablespoon olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1 1/2 teaspoons ground ginger
1/4 teaspoon black pepper
4 whole cloves
1 four pound bottom round beef roast
5 teaspoons cornstarch
5 teaspoons cold water

Steps:

  • In a gallon size ziplock bag, combine the first eight ingredients.
  • Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
  • Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
  • Remove roast to a serving platter or cutting board and cover to keep warm.
  • In a sauce pan combine cornstarch and cold water and stir till smooth.
  • Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
  • Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.

MARINATED RANCH STYLE POT ROAST



Marinated Ranch Style Pot Roast image

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

Provided by Teri Denliger

Categories     Pot Roast

Time 9h10m

Yield 8

Number Of Ingredients 6

1 (16 ounce) bottle Ranch-style salad dressing
⅓ cup coarsely ground black pepper
3 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons minced garlic
4 pounds rib eye roast

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 5.7 g, Cholesterol 97 mg, Fat 51.4 g, Fiber 1.4 g, Protein 26.3 g, SaturatedFat 13.2 g, Sodium 620.1 mg, Sugar 2.3 g

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