Ranch Roast Over Cauliflower Mash (Whole30 +Keto)

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Ranch Roast over Cauliflower Mash

It’s not Sunday at my house without a roast in the crockpot and green beans on the stove. I am always creating new roasts recipes so that I can change up the flavor components from week to week. My brand new Ranch Roast over Cauliflower Mash is divine.

Ranch Roast over Cauliflower Mash

Spices are something I take very serious when testing out a recipe. As I was building this one, I remember a trick that my grandmother would use when cooking her version growing up. She would always add a dry ranch seasoning packet to the meat and beef broth. IT WAS AMAZING!

Ranch Roast over Cauliflower Mash

For me, I love creating clean recipes that don’t have any additional fillers or sneaky ingredients. Although it is more work to combine all the spices, it is worth the extra effort. Furthermore, if you haven’t had my ranch seasoning, you are seriously missing out. In my opinion, it is a lot better than the packages you buy at the store.

Ranch Roast over Cauliflower Mash

How to make this Ranch Roast?

  • First, figure out your cooking method. This roast is compatible with the crockpot, Instant Pot and oven.
  • Next, heat up a large skillet with a tablespoon of ghee and get a good sear on each side of your roast. I find that this step is really important for getting a tender and juicy roast.
  • Once the roast is seared on each side, transfer to a crockpot along with the beef broth and spices. For other methods, check out the notes below in the recipe card.
  • Add 2 tablespoons of homemade ranch to the beef broth and secure lid. Cook on low for 6-7 hours.
  • Remove and serve over my famous cauliflower mash.

SHOP MY RANCH ROAST POST:

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Ranch Roast over Cauliflower Mash

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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

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Comments (31)

  • Seriously one of the best roast recipes I have ever had. This will for sure be on our weekly rotation.

    Reply
    • So happy to hear this. It is one of our favorites also. Thank you!

      Reply
      • Loved the flavor of the roast! Reminds me of a roast where I would usually use a ranch packet, but only with clean ingredients. My husband loved it too!

        Reply
        • Oh I so remember my mother making that same recipe with the ranch packet. Thanks for letting me know your thoughts about the recipe. Love it when my followers let me know that the family loves the recipes:-)

          Reply
  • Thank you for this recipe! I made it last night, it’s so good!

    Reply
    • You’re so welcome Debra. Enjoy

      Reply
  • This is such a tasty and easy recipe. We made it again last week and used the leftovers the next night to make tacos. Best leftovers ever!

    Reply
    • Love this Cecilia…..thanks so sharing

      Reply
  • So good & so easy. The whole family loved it! I substituted a venison roast because that’s what we had & it was delicious.

    Reply
    • LOVE this Amy……thanks for letting me know. Have a blessed weekend!!

      Reply
  • This is sooo good. Family loves it and I love how easy it is! Thanks HLP.

    Reply
    • Easy and tasty yes ma’am Elle that’s always my goal. Thanks so much for letting me know!

      Reply
  • I love this recipe. Thank you so much for sharing.

    Reply
  • This recipe is SO delicious!! Such a warm, comforting meal. My husband says it’s his favorite meal in our rotation! Thanks for sharing it with us Mac!

    Reply
  • Love this recipe! It is a favorite in my family.

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    • Thank you so much!

      Reply
  • This roast looks so yummy and delicious 😋 I can’t wait to try it!

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  • I had 3 beef roasts in my freezer at the beginning of the stay at home quarantine. I tried different recipes with each one. I wish I could go back and make this recipe for all 3 of those roasts! I cooked it in a cast iron dutch oven and served it with baked potatoes and gravy made from the drippings. It was so tender and juicy – most delicious roast I have ever had! I will prepare roasts like this forever and always!

    Reply
    • This is such a compliment. THANK YOU!

      Reply
  • I made this last night for our weekly dinner with grandparents. Everyone loved it!! Even the “not a big fan of pot roast” teenager enjoyed it! And the mashed cauliflower, that same kid ate those and liked it!!! I’ve tried to feed him cauliflower for YEARS and couldn’t get him to eat it no matter how it’s prepared or dressed up. This will definitely be a go to recipe!! Thank you!

    Reply
    • This is so great to hear. Thank you so much

      Reply
  • Roast is great but the cauli mash is the start! So so good!

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    • So happy to hear. And yes, the cauliflower mash is one of my favs

      Reply
  • […] 1.) Ranch Roast Over Cauliflower Mash […]

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  • I am excited to try this recipe this week! Two questions about the cauliflower mash – when you say to bring the bags of cauliflower rice to a boil, am I dumping them in a pot and adding water to cover? And then draining after it boils? Or just cooking the rice before mixing it with the other ingredients (which I would typically do in a skillet)? And then if I do not have a food processor, will a blender work? Thank you!

    Reply
    • Yes, you drain it after it comes to a boil You can certainly try a blender. A Vitamix would be the best bet with a blender.

      Reply
  • I tried cooking this recipe in my Instapot with the slow cooker option. I set it to “normal”. It fully cooked the roast within an hour and it’s not shredding like the photo. It’s a little more tough. Did I cook it too fast by accident? Is there a way to save my beef for dinner? Thank you. I love trying new recipes but get a little discouraged when I don’t get them right.

    Reply
    • I am not sure about the slow cooker version on the Instant Pot. That isn’t what I stated in the instructions. The instructions for the Instant Pot is for “pressuring cooking on HIGH PRESSURE” Pressure cooking is going to cook it quickly. If you hit the slow cooking option, that is totally different than pressuring cooking in the Instant Pot. So sorry it didn’t work for you. I would always be sure to double check the instructions.

      Reply
  • Hi Mac,
    Just wondering if you could substitute different cuts of meat for this recipe? I have a butt roast and a Sirloin tip roast to use up just wondering if either of them would work. Thanks so much cant wait to make this!!!!

    Reply
  • This roast is super good! It’s even better as leftovers!

    Reply
    • Thank you!

      Reply

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