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.
- 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
- 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
Crock Pot Version:
- 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.
- Turn the crock-pot on low and add the beef broth and roast.
- Season the top of your roast until completely covered with the spices.
- Add 2 1/2 tbsp of the ranch dressing to the broth and secure the lid.
- Let your roast cook on low for 6-7 hours.
- Shred the roast with a fork before serving.
- Add a big scoop of cauliflower mash to a bowl and top with some roast and broth.
- Garnish with fresh parsley and enjoy!
Instant Pot Version:
- 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.
- Set the Instant Pot to high pressure and add the remaining of the ingredients.
- Lock the lid making sure the top vent is sealed. Cook on high pressure for 65-75 minutes (SEE NOTES).
- 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.
- Bring 1 head of cauliflower chopped or 2 bags of cauliflower rice to a boil, about 10 minutes.
- Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, coconut milk, salt and pepper.
- Blend together until smooth and top with fresh chives. Make sure NOT over blend or it will turn into a soupy puree.
- Serve in a bowl with the roast and gravy over the top.
- 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
- 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