Pepsi Ranch Pot Roast
Tender, juicy, and bursting with flavor, this Pepsi Ranch Pot Roast is the ultimate comfort food with a twist! Slow-cooked to perfection, a well-seasoned chuck roast is paired with hearty vegetables like carrots, Yukon gold potatoes, and onions, all bathed in a rich and tangy sauce made from an unexpected combination of Pepsi, ranch seasoning, beef broth, and Worcestershire sauce. The result is a perfectly braised pot roast that's fall-apart tender and packed with savory-sweet goodness. Ideal for busy weeknights or cozy weekend dinners, this one-pot meal is as effortless as it is delicious, thanks to the magic of the slow cooker. Garnished with fresh thyme for a touch of elegance, this dish will have your family asking for seconds! Serve it with a ladle of its flavorful cooking juices or reduce the liquid into a luscious gravy for an unforgettable feast.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 12 ounces Pepsi
- 1 packet Ranch seasoning mix
- 1 cup Beef broth
- 4 pieces Carrots, peeled and cut into large chunks
- 6 pieces Yukon gold potatoes, quartered
- 1 large Onion, sliced
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Worcestershire sauce
- 4 sprigs Fresh thyme sprigs (optional)
Instructions
Pat the chuck roast dry with paper towels and season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chuck roast on all sides until a golden crust forms, about 3–4 minutes per side. Remove the roast and set it aside.
In the same skillet, add the sliced onion and minced garlic. Sauté for 2–3 minutes until fragrant and slightly softened. Transfer to the bottom of a slow cooker.
Place the seared roast on top of the onions and garlic in the slow cooker.
In a medium bowl, whisk together Pepsi, beef broth, ranch seasoning mix, and Worcestershire sauce. Pour the mixture over the roast.
Add the carrots, potatoes, and thyme (if using) around the roast in the slow cooker.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is fork-tender.
Once cooked, carefully remove the roast and vegetables. Skim off any excess fat from the remaining liquid in the slow cooker, then serve as is or reduce into a gravy if desired.
Serve the pot roast warm with the cooked vegetables and spoon over some of the cooking liquid for added flavor. Enjoy!
Nutrition Facts
Calories |
4446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 10214 mg | 444% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 67.5 g | ||
| Protein | 382.3 g | 765% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 465 mg | 36% | |
| Iron | 53.6 mg | 298% | |
| Potassium | 9206 mg | 196% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
