Pepsi Ranch Pot Roast Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Line a 3-quart casserole dish with foil. Use pieces which are long enough to cover the food.
• 2. Place roast in the middle. Pour Pepsi over the top. Spoon cream of mushroom soup over this. Sprinkle with onion soup mix and garlic clove.
• 3. Surround the roast evenly with the vegetables. Sprinkle salt and pepper over all. Cover tightly with foil. Bake in preheated oven for three (3) hours.

Steps:

• Preheat oven to 325 degrees.
• Place roast in a roasting pan that can be covered tightly.
• Pour Pepsi or Coke over the roast.
• In a bowl, mix soups and garlic together.
• Spread evenly over the roast.
• Cover tightly.
• Bake for 3 - 4 hours at 325 degrees.
• "ENJOY"!

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

Steps:

• Put meat in crockpot.
• In large bowl mix together mushroom soup, dry onion soup mix and Pepsi.
• Pour over roast.
• Cover and cook on high 6 hours.

Steps:

• 1. Preheat oven to 225 degrees. Spray large skillet with Pam. Sprinkle liberal amount of salt/pepper on roast with rub into all sides of roast. Moderately dust with onion/garlic powder and rub into all sides of roast. On medium high heat, sear the roast on all sides.
• 2. In a small roasting pan, pour Pepsi/Worctershire Sauce and mix together.
• 3. Put seared roast in roasting pan and spread the Golden Mushroom soup over the top (do not dillute). Place lid on roasting pan.
• 4. Bake @225 degrees for 5 hours. Your home will smell wonderful all day while this slow cooking.
• 5. This is the most tender and flavorful roast you will ever eat. The liquids/drippings from this roast makes a wonderful gravy to pour over homemade egg noodles!!

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Steps:

• Place roast in crock pot.
• Mix soup mix with soup.
• Add cola to soup mixture and pour over roast.
• Cook on high for 4-5 hours.
• When done, remove roast and thicken juices with cornstarch for wonderful gravy.

Steps:

• Place roast in the bottom of crock pot.
• If you are adding onions and/or potatoes, cut these now and place on top of the roast.
• Pour cream of mushroom soup over roast (and onions/potatoes).
• Sprinkle full pkg of ranch mix on top of the soup.
• Pour Pepsi over all. I use enough Pepsi to mostly cover all ingredients, and because it makes the best sauce/gravy I have ever tasted!
• Bake in crock pot all day, and enjoy a wonderful supper! If you want to start eating sooner, just cook on high.