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Ranch Roast over Cauliflower Mash

Ranch Roast Over Cauliflower Mash


  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: Will vary depending on cooking method
  • Total Time: 6-7 hours
  • Yield: 8 servings 1x

Description

This Ranch Roast recipe is an easy, comforting dinner that comes together so easy in either a crockpot or an Instant Pot. Serve over cauliflower mash for the perfect Keto, Whole30 and Paleo dinner. 


Scale

Ingredients

Roast

  • 3 lb beef chuck roast
  • 2 1/2 cups beef broth
  • 2 1/2 tbsp ranch dressing
  • 1 tbsp olive oil
  • Fresh parsley for garnish

Seasoning:

  • 1 /2 tsp salt (more or less to taste)
  • 1 1/2 tsp dill weed 
  • 2 tsp dried parsley
  • 1 tbsp dried chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black cracked pepper

Cauliflower Mash

  • 2 (12oz) bags cauliflower rice (or 1 head of cauliflower, chopped-boiled or steamed)
  • 2 tsp ghee
  • 1/2 tsp garlic powder
  • 1 tbsp chives (fresh or dry)
  • 2 tbsp coconut milk
  • 1/2 tsp salt (add more to taste if needed)
  • 1/4 tsp pepper (add more to taste if needed)

Instructions

Crock Pot Version:

  1. Heat a large skillet over medium high heat. Add 1 tbsp olive oil and brown each side of the roast. 2 minutes or so on each side. 
  2. Turn the crock-pot on low and add the beef broth and roast.
  3. Season the top of your roast until completely covered with the spices. 
  4. Add 2 1/2 tbsp of the ranch dressing to the broth and secure the lid.
  5. Let your roast cook on low for 6-7 hours.
  6. Shred the roast with a fork before serving.
  7. Add a big scoop of cauliflower mash to a bowl and top with some roast and broth. 
  8. Garnish with fresh parsley and enjoy!

Instant Pot Version:

  1. Turn on the Instant Pot and set to sauté and allow time to heat up. Add 1 tbsp olive oil and brown your roast on each side.
  2. Set the Instant Pot to high pressure and add the remaining of the ingredients.
  3. Lock the lid making sure the top vent is sealed. Cook on high pressure for 65-75 minutes (SEE NOTES). 
  4. Once the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid. 

Cauliflower Mash:

  1. Bring 1 head of cauliflower chopped or 2 bags of cauliflower rice to a boil, about 10 minutes.
  2. Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, coconut milk, salt and pepper.
  3. Blend together until smooth and top with fresh chives. Make sure NOT over blend or it will turn into a soupy puree.
  4. Serve in a bowl with the roast and gravy over the top.

Notes

  • For the Instant Pot version, if your roast is not tender after 60-65 minute, feel free to add more time.  You may cook yours up to 90 minutes or longer depending on how tender you like your roast.
  • The best method to use to get the most tender roast is the crockpot version where it will cook low and slow. 
  • This roast will last in the fridge for up to one week and can be frozen for up to 3 months. 
  • Category: Main Dish
  • Method: Instant Pot/Crockpot
  • Cuisine: American

Nutrition

  • Calories: 291
  • Sugar: 2.5
  • Sodium: 778
  • Fat: 12.8
  • Carbohydrates: 6
  • Fiber: 2.5
  • Protein: 36.8
  • Cholesterol: 104

Keywords: Roast, Instant Pot Recipes, Crockpot Recipes, Whole30, Keto

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