Bacon Ranch Pot Roast

10 Servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Bacon Ranch Pot Roast is a comforting, fork-tender, one-pot meal made with carrots, potatoes, ranch seasoning mix, and crispy bacon pieces.

Oven-baked Bacon Ranch Pot Roast is a popular dish because who doesn’t love the classic flavors of bacon and ranch? The recipe is the best of both worlds! Pot roast is cooked slowly in the Dutch oven with amazing gravy until it reaches buttery, fork-tender perfection. As it cooks the smell alone will be enough to get your mouth watering before you even taste the delicious dish. Both the Classic Pot Roast recipe with veggies and the Slow Cooker Pot Roast Beef Stroganoff are the perfect Dinner Recipes with no sides necessary. They’re simple variations that are sure to be a hit with the whole family!

Sabrina’s Bacon Ranch Pot Roast Recipe

To get the unbelievable flavor in our Bacon Ranch Pot Roast recipe, the ranch dressing mix is whisked in with beef broth, bay leaves, and onions to get a delicious and unique flavor. The liquid ingredients and seasonings cook down to a delicious brown gravy that you serve over the Bacon Ranch Pot Roast. You can either get a store-bought ranch dressing mix or use Homemade Ranch Dressing Seasoning with less sodium. Homemade Ranch Dressing Seasoning only needs simple ingredients like dry buttermilk, parsley, dill weed, chives, garlic powder, onion powder, salt, and pepper for its classic taste.

This hearty dinner recipe is easy to cook low and slow in the oven. However, if you want other cooking methods you can find the crock pot version later in this post.

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  • 4 slices Bacon: Bacon adds a rich and smoky flavor to the dish. It also provides fat for browning the beef and contributes a crispy texture. You can use turkey bacon for a leaner option.
  • 3-pound Beef Chuck Roast: Beef chuck roast is a tough cut of meat that becomes tender and flavorful when slow-cooked. Its marbling adds richness to the dish.
  • 2 tablespoons Vegetable Oil: Vegetable oil is used for browning the beef and preventing it from sticking to the pan. You can use canola or grapeseed oil if preferred. We’re using olive oil. 
  • 2 teaspoons Salt: Kosher salt enhances the overall flavor of the dish and helps season the meat and vegetables. You can use regular table salt if needed.
  • ¼ teaspoon Black Pepper: Black pepper adds a mild spiciness and depth of flavor. Freshly ground pepper is recommended for the best taste.
  • 1 Yellow Onion: Onions provide sweetness and aroma to the dish. They become tender and add a savory element as they cook. Red and white onions are good to use too. 
  • 1 pound Carrots: Carrots add natural sweetness and color. They also provide texture and a hint of earthiness.
  • 2 pounds Yukon Gold Potatoes: Yukon gold potatoes have a creamy texture and hold their shape well during cooking. You can use russet potatoes too. 
  • 1 packet Ranch Seasoning Mix: Ranch seasoning mix imparts a tangy and herby flavor profile to the pot roast. 
  • 2 Bay Leaves: Bay leaves infuse a subtle herbal aroma and flavor into the dish. They are typically used for seasoning stews and soups.
  • 3 cups Beef Broth: Beef broth serves as the liquid base for the dish, providing moisture and flavor. It combines with the other ingredients to create a savory sauce. You can use homemade or store-bought beef broth.
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Kitchen Tools and Equipment

  • Dutch Oven: A Dutch oven is essential for slow-cooking the pot roast. It evenly distributes and retains heat, making it perfect for braising dishes.
  • Chef’s Knife: A sharp chef’s knife is crucial for chopping ingredients like bacon, onions, and vegetables accurately and safely.
  • Cutting Board: You’ll need a sturdy cutting board for prepping and chopping the various ingredients in the recipe.
  • Cooking Spoon: A long-handled cooking spoon is used for stirring and sautéing the ingredients in the Dutch oven. It should be heat-resistant and comfortable to hold. 
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How to Make Bacon Ranch Pot Roast

Time needed: 3 hours and 15 minutes.

  1. Step 1: Preheat the Oven

    Preheat your oven to 325°F (163°C) for slow cooking the pot roast.portioned ingredients for Bacon Ranch Pot Roast

  2. Step 2: Cook the Bacon

    In a large Dutch oven on medium-high heat, cook chopped bacon until crispy but slightly chewy. Stir occasionally, then set the bacon aside.browning bacon in Dutch oven

  3. Step 3: Brown the Beef

    Season the beef chuck roast with kosher salt and coarse ground black pepper. Brown it deeply for about 4-5 minutes on each side in the Dutch oven. Remove the beef and set it aside.browning chuck roast in Dutch oven

  4. Step 4: Sauté the Onions

    In the same Dutch oven, add diced onions and sauté them until translucent (3-4 minutes).adding chopped onion to Dutch oven with chuck roast

  5. Step 5: Add Vegetables and Seasoning

    Add peeled and cut carrots, peeled and chunked Yukon gold potatoes, ranch seasoning mix, bay leaves, and beef broth to the Dutch oven.all the dry ingredients for Bacon Ranch Pot Roast in the Dutch oven.

  6. Step 6: Slow Cook the Pot Roast

    Cook the mixture in the Dutch oven for 3-4 hours to meld the flavors together.all the ingredients for Bacon Ranch Pot Roast in the Dutch oven.

  7. Step 7: Add Cooked Bacon and Serve

    Stir the cooked bacon back into the Dutch oven. For a thicker sauce as a flavorful gravy, skim fat from the top, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water), and cook an additional 30 minutes. Serve your Bacon Ranch Pot Roast hot with freshly made Crusty Garlic Herb Bread for a complete meal and enjoy!plate of Bacon Ranch Pot Roast with butter on bread and a fork

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Can This Be Made Ahead of Time?

Yes, you can make Bacon Ranch Pot Roast ahead of time. In fact, it often tastes even better when reheated, allowing the flavors to further meld. Simply store it in the refrigerator and reheat in the oven or on the stovetop when ready to serve for a convenient meal.

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Nutritional Facts

Nutrition Facts
Bacon Ranch Pot Roast
Amount Per Serving
Calories 412 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 100mg33%
Sodium 1149mg50%
Potassium 1051mg30%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 3g3%
Protein 30g60%
Vitamin A 7595IU152%
Vitamin C 21mg25%
Calcium 56mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Store Pot Roast

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Don’t leave leftover pot roast at room temperature for more than 2 hours. Let the dish cool down before you put it in an airtight container to store in the fridge. It will stay good in the fridge for 3 days. 

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Reheating Tips

When reheating Bacon Ranch Pot Roast, use the oven at 325°F (163°C) in a covered dish with a bit of beef broth for even heating, or opt for the stovetop method in a Dutch oven over low heat with occasional stirring. Microwave in short intervals if you’re in a hurry, remembering to stir to prevent uneven heating. Enhance the flavor by adding fresh herbs like parsley or chives just before serving.

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You could also put the leftover pot roast in an airtight container to freeze. It can keep well in the freezer for up to 3 months. Thaw it in the fridge before reheating the meal to serve. 

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Alternative Cooking Methods

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Slow Cooker Pot Roast

  • To start your Slow Cooker Bacon Ranch Pot Roast turn on the stovetop to heat skillet. Add the bacon to the skillet. Cook until crispy, then put it to the side. 
  • Season and brown the chuck roast on all sides, then add in the onions to saute. 
  • Move the roast and onions to your crock pot. 
  • Add the potatoes, carrots, beef broth, ranch mix, beef broth, and bay leaves to the crock pot. 
  • Set the crock pot to low for 9 hours or on high for 6 hours. 
  • Once the slow cooker is done, add the bacon back in.
  • Serve Crock Pot Roast with the ranch gravy over the top. 
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Frequent Questions

Can I use a different cut of beef for this recipe?

Yes, you can use other cuts suitable for slow cooking, like brisket or bottom round roast, but keep in mind that they may have different cooking times and textures.

What if I don’t have a Dutch oven?

You can use a heavy oven-safe pot with a lid as a substitute for a Dutch oven, ensuring it’s large enough to hold all the ingredients comfortably.

Can I use ranch dressing instead of ranch seasoning mix?

Yes, you can use ranch dressing as a substitute for ranch seasoning mix, but keep in mind that the flavors may be milder. To do so, omit the ranch seasoning mix and add a cup of ranch dressing during the cooking process, adjusting to your preference. 

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Recipe Card

Bacon Ranch Pot Roast

Bacon Ranch Pot Roast is a comforting, fork-tender, one-pot meal made with carrots, potatoes, ranch seasoning mix, and crispy bacon pieces.
Yield 10 Servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 slices bacon , chopped
  • 3- pound beef chuck roast , boneless
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 yellow onion , diced
  • 1 pound carrots , peeled and cut into 2" chunks
  • 2 pounds Yukon gold potatoes , peeled and cut into large chunks
  • 1 packet ranch seasoning mix
  • 2 bay leaves
  • 3 cups beef broth


  • Preheat your oven to 325 degrees.
  • Add bacon to a large Dutch oven on medium heat and cook until crispy but chewy, about 2-3 minutes stirring occasionally.
  • Season the chuck roast with salt, and pepper.
  • Add chuck roast to the pan with bacon fat and brown, deeply, for 4-5 minutes on each side.
  • Add onions and cook, stirring occasionally until translucent, about 3-4 minutes.
  • Add carrots, potatoes, ranch seasoning mix, bay leaves, and beef broth and cook for 3 – 3 ½ hours.
  • Stir cooked bacon back into the pot and serve.
  • If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for the remaining 30 minutes.


  • Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 412kcal | Carbohydrates: 23g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 1149mg | Potassium: 1051mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7595IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 4mg

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  • Mississippi Pot Roast: To make Mississippi Pot Roast add 4-5 pepperoncini peppers and/or a quarter cup of pickle juice to the recipe. Other than the pepperoncini peppers or pickle juice, the rest of the recipe can stay the same for classic Mississippi Pot Roast. If you want to add a bit of smokey flavor, you could also whisk in BBQ sauce or liquid smoke with the gravy.
  • Cheese: For a cheese topping, try sprinkling on cheddar cheese, parmesan cheese, mozzarella, or pepper Jack. 
  • Potatoes: Instead of Yukon gold potatoes, you could also use red baby potatoes, Melody potatoes, or sweet potatoes. 
  • Creamy Pot Roast: To make a more creamy pot roast add sour cream or softened cream cheese to the liquid ingredients. You’ll only need 1 cup of cream cheese or sour cream. 
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More Yummy Pot Roast Ideas

Bacon Ranch Pot Roast Pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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