This was the talk of the internet, so I felt compelled to try it out because it sounded too wonderful to be true. A package of ranch salad dressing and a container of pickles are apparently all you need to enjoy this delicacy. For a picnic or backyard barbecue, this is essential! Nothing could be simpler than this.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (2 pound) boneless beef chuck roast
- 1 pinch salt and ground black pepper to taste
- ¼ cup all-purpose flour, or as needed
- ½ cup vegetable oil (such as Wesson®)
- 2 (14 ounce) cans beef broth
- ⅔ cup dry white wine
- 1 medium onion, chopped
- 1 (1.25 ounce) package beef with onion soup mix
- 1 teaspoon dried marjoram
- 4 dashes Worcestershire sauce
- 2 bay leaves
- 2 cups water to cover
- 1 (16 ounce) package baby carrots
- 2 medium potatoes, peeled and quartered, or more to taste
Instructions
- Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
- Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.
- You can use red wine instead of white.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 759 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious roast! Received 10 stars from family. Fixed the recipe as printed.
We used red wine!
Thanks for submitting this recipe, it was very tasty. I used red wine and was out of the dry onion soup so used some onion powder. The Worcestershire gives it a depth of flavor. I used less water, and was happy with the results. I’ll be making this again.
11.2.20 Used unpeeled baby Yukon gold potatoes, pearl onions and some sliced onions, red wine, and a pkt. of Lipton onion soup mix (what I had on hand), not beef onion mix. I added the amount of beef broth listed, but did not add more water to cover the roast. When cooking was complete, I ended up with a pot of beef-flavored broth, not even close to resembling even a thin gravy. There was so much liquid that if I’d simmered until the liquid evaporated, the veggies would have been total mush. I used Wondra® to make the gravy, and this turned out tasting very good, but if I were to make again, I’d cut back the amount of beef broth. It just seemed to be too much even without the additional water. I’m rating 4 stars based on the flavor because it was a tasty pot roast.