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Marinated Ranch Style Pot Roast

Marinated Ranch Style Pot Roast

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Teri Denliger

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 51.4 g
  • 79%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet


  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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Charles B. Simpson

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.

Debby Dradi Malloy

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.