Sriracha pot roast

2¼ lb. beef chuck roast (this was a very small roast)

½ pkg. Ranch Buttermilk dressing powder

3 oz. onion, sliced pretty thin--one medium sized onion

2 tsp. Sriracha sauce

4 T. unsalted butter, cut into smaller bits

DIRECTIONS: Preheat oven to 350º. Place meat in suitable pan. I used a 9×9 square metal pan. Sprinkle the Ranch powder over the top surface of the meat. Next top with the sliced onions. Now invert Sriracha bottle and in a zig zag motion like they do chocolate sauce over desserts in the fancy restaurants, zig-zag about 2 tsp. Sriracha sauce over the onion layer. Next dot with small pieces of the butter to evenly cover. Top with a good sprinkling of black pepper. Pop into oven without a cover and bake for about 2 hours. Chuck takes longer to get tender. There is a fair amount of shrinkage, so you’ll only end up with about 2 lbs. cooked meat which will serve 4 people nicely, perhaps even 5. I’m calculating for 4 adult servings. Cut meat into thick slices and serve with pan juices (that’s the best part!). No need to thicken the pan juices. DIRECTIONS: Preheat oven to 350º. Place meat in suitable pan. I used a 9×9 square metal pan. Sprinkle the Ranch powder over the top surface of the meat. Next top with the sliced onions. Now invert Sriracha bottle and in a zig zag motion like they do chocolate sauce over desserts in the fancy restaurants, zig-zag about 2 tsp. Sriracha sauce over the onion layer. Next dot with small pieces of the butter to evenly cover. Top with a good sprinkling of black pepper. Pop into oven without a cover and bake for about 2 hours. Chuck takes longer to get tender. There is a fair amount of shrinkage, so you’ll only end up with about 2 lbs. cooked meat which will serve 4 people nicely, perhaps even 5. I’m calculating for 4 adult servings. Cut meat into thick slices and serve with pan juices (that’s the best part!). No need to thicken the pan juices.

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