- 1 (16 ounce) bottle Ranch-style salad dressing
- 1/3 cup coarsely ground black pepper
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 4 pounds rib eye roast
- In a large resealable plastic bag, combine the dressing, pepper, vinegar, oregano and garlic. Mix well, add the roast, seal bag tightly and refrigerate overnight, turning roast several times.
- Preheat a charcoal grill and lightly oil grate. When hot, push coals to the sides of the grill, leaving room in the center for the roast.
- Place roast on grill and cook for about 25 minutes per pound or until internal temperature reaches 160 degrees F (70 degrees C). Note: This can also be done in a 350 degree F (175 degree C) oven.
04/28/2018
recipepes.com
Marinated Ranch Style Pot Roast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
