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Marinated Ranch Style Pot Roast

Rated as 3.83 out of 5 Stars

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

9 h 10 m servings 597 cals
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 597 calories; 51.4 g fat; 5.7 g carbohydrates; 26.3 g protein; 97 mg cholesterol; 620 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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

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

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.

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. ...

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 h...

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 moistur...

Moist and yummy