Saturday, I got a big roast cut it in half and froze half then I was going to make Italian beef sandwiches. I opened the cabinets and of course I didn’t have several of the ingredients I needed so I decided to just make it up – luckily for me it turned out great! I added Shockingly Delicious’ Quick Mexican Pickled Red Onions and The Hungry Couple’s Ultimate Macaroni Salad and we ended up having a great meal! I cooked it in the oven, but you could make it in the slow cooker easily. This is what you need:
Ranch Roast
1 Beef roast
8 Cloves of Garlic
1 Tablespoon olive oil
1 Tablespoon flour
1 envelop Hidden Valley Ranch Dressing
1 bottle of beer – you could use beef broth or water if you don’t want to use beer
1 Green pepper
1 bay leaf
½ Onion quartered
Several rings of banana peppers thrown on top
Direction:
Rinse and pat dry the roast and flour.
Make small slices in roast and stuff a clove of garlic in each one.
Put tablespoon of olive oil in Dutch oven and heat.
Sear roast on all sides.
While roast is searing mix envelop of ranch dressing with bottle of beer.
Take Dutch Oven off stove throw everything into the pot and place in a 350 F preheated oven. (or, you could put in the crock pot for 4 hours on high and 2 hours on low.
Cook for about 3 1/2 hours checking every hour and adding liquid if needed.
After 3 hours I pulled out the roast and shredded it allowing it to cook in its juices for the final 30 minutes.
You could have it in a sandwich like me (on a hot dog bun), but you MUST make the pickled carrots (and onions like I did) and the Ultimate Macaroni Salad with it because it exceeds your wildest dreams – I promise! Or, you could serve it by itself potatoes or with steamed vegetables on the side!
I’m also posting here: http://www.stayingclosetohome.com/last-day-of-may-friday-food-frenzy-recipe-swap.html
I’m also posting at this party:
I’m also posting here: http://www.stayingclosetohome.com/last-day-of-may-friday-food-frenzy-recipe-swap.html
your beef roast sandwich looks delicious in your pictures Kelli 🙂 glad I don’t need a slow cooker to prepare this! My mom has often used beer when preparing delicious dishes; it gives it a lot of flavour! & congrats on them accepting your entry and that you are now having more views too! 🙂 Hope you are having a great evening! 🙂
I am imagining the wonderful rich flavor of that beef with beer and ranch dressing, Kelli! I’d like a great big slice, just straight on the plate, hold the bread roll, please. And thanks for the link to My Recipe Magic! I added my Loaded Baked Potato Muffins just now to see how it goes.
I really think you’ll love it Stacy! I have really enjoyed posting there! You know what? Mr. Picky Eater and I just ate the meat plain the next night without the hot dog bun! He actually said I should fix it again so I call that a win!
That is a big win! Some of my best recipes have evolved when I didn’t have the “right” ingredients and had to wing it. By the way, my maternal grandmother always seasoned a roast by cutting up garlic and green bell pepper (not too small either!) and mixing them with salt, cayenne and black pepper. Then she’d poke holes all over the roast with a sharp paring knife and insert first her finger (to widen the hole a little) and then a small portion of seasoned garlic and bell pepper. I see her sitting at her big round table and remember the love and laughter of her yellow kitchen, every time I do the same.
Stacy – my cousin Dcliner just said in her comments she was going to MY Recipe Magic to see your muffins – I’m going to tell her to go to your blog instead because it might be overnight before the muffins are on! 🙂
Tell her Thank You but you are most likely right since I added the recipe so late and it has to be approved. I don’t know what made me choose that one since it’s not one of my most recent. I guess it is one of my favorites though.
It’s because it’s so good!! 🙂
OMG! My mom used to cut slashes in the roast and put in whole garlics. I thought she was a genius. Now I know you are! Thanks for the tip on My Recipe Magic. Love the bell peppers too.
Why thank you – I’m feeling pretty darn smart now! 🙂 I did something else with the rest of those pretty bell peppers that I will be sharing Thursday evening that I am also very proud of – it turned out fantastic! And I think your MOM is a genius – I’m mean, she raised you, right?
Ok, just a couple of questions. This looks like a chuck roast – right? Also, 8 cloves of garlic seems like a lot. Is that what you meant? Do you cover the pot before baking? And what on earth is pickled carrots? (should that be are?) It looks so good!
And to Stacy, I’m running to Recipe Magic right now to check out these Loaded Baked Potato Muffins! They sound yummy also!
Yep, just a chuck roast – whatever I could find that seemed cheap enough. 8 cloves – I don’t mean bulbs of garlic, just 8 cloves of a bulb. It kind of melts into the meat and it doesn’t have a garlicky taste at all – Mr. Picky Eater hates garlic………go figure……..pickled carrots are this amazing recipe using part of a bag of shredded carrots. if you click on the words “Solid Gold Eats Pickled Carrots” you will go to Sara’s blog and it will show you the really quick and tasty recipe. I added to red onion. And here is the link to Stacy’s muffins on her blog (which is great – you should follow her) because it might be a day or two before it’s on My recipe magic. click on this: http://www.foodlustpeoplelove.com/search?q=loaded+baked+potato+muffins
Oh yes and one more thing Debbie – lid ON!
love love love beef roast–that looks so good!
Thank you Liz – it’s so tender, low and slow!
Being from Chicago I LOVE Italian Beef sandwiches. This looks wonderful as well with the ranch.
The sandwich looks good but the ultimate macaroni is where you won me over! Wow!!
That macaroni salad is the best! I’ve made it about 5 times since the first time I saw it and we eat every morsel each time!
You are too sweet! Thanks for sharing! I’ve always been intimated by roast. I think it’s because growing up, my mom’s was always chewy and sort of gross. THIS makes it seem so easy and absolutely delicious! Love that you made sandwiches with the roast! Yummy! Easy summer dinner. Gotta love that!
That’s exactly why I didn’t like roast either – mom’s was always so tough but I found out that it has to be cooked in the oven low and slow then there’s no problem with it being tough. Mostly I cook it in the slow cooker because I can cook it all day without heating up the kitchen but it does have a special taste braised in the oven!
Thanks for the recipe! I love Roast Beef and havent had it in ages!
This is a really great way to make Melissa! You’ll love it
Great concoction! I love it when inspiration and creativity make something old new. I hope you’ll come share at my weekly party: http://wp.me/p28lz2-19o. Best wishes for tasty dishes this week! Linda
Why Thank you for the invitation! I’ll come check it out!
This looks very delicious, Kelli. I love slow-cooked dishes because the flavor is just awesome. Not sure if I can find that hidden valley ranch dressing but can you please recommend an alternative that I can try? Thanks a lot for sharing this recipe. 😉
Hey Malou – I can do you one better than that! I can give you the recipe and you can make your own right at home and have it for the roast, dips, salads – whatever you want. Here you go!
Dry Ranch Dressing Mix:
½ Cup dried parsley
¼ Cup dried onion
½ Tablespoon dried dill
7 Saltine Crackers
¼ Cup Onion Powder
¼ Cup Garlic Salt
1/8 Cup Garlic Powder
Directions:
Place all ingredients into food processor and mix until fine.
Store in air tight container.
When ready for use mix 2 Tablespoons with 1 cup buttermilk and 1 cup mayonnaise (for salad dressing) or, 2 Tablespoons mix with 1 Cup Sour Cream for dip or use on baked potatoes.
When using in the roast recipe – just use 2 Tablespoons dry mix with the beer! It will be great – we love it here in the South!
Wow! Thank you for this recipe, you are one domestic goddess, Kelli. The beer thing will make the Mr. very curious. 😉
You’re so cute. I love how much you love that salad. And I was going to make those carrots, too! Now I just need that pulled roast because I love that stuff!
My son in law loves it more than Mr. Picky Eater and I do! He dumps hot sauce all over it as he eats. That roast was pretty darn good and those carrots just make it even more wonderful!!
Kelli, you are adorable! I love how you always share your great finds with the rest of us. This recipe is perfect timing. Roasts were on sale this morning so I bought one to put in the freezer. Now I know what to do with it! Thanks for sharing at Thursday’s Treasures, I’ll be featuring you this week!
Yay! Thanks Joan, my friend – I really appreciate it. I was just trying to decide if I could get my newest recipe finished in time for tonight’s Thursday’s Treasures. 🙂
Thanks for including my pickled carrots, Kelli – and kudos on the sweet blog redesign!
Thank you!
You are so much fun! Thanks for trying my pickled red onions and carrots recipe. They end up being so good on so many things….just the little spark you need sometimes! I love your roast. It’s just perfect.