Every now and again, a recipe comes along that you devour and keep thinking about for days. This is one such recipe. I made it for the first time not too long ago when my whole family came to visit. It makes enough for a passel of folks, takes almost no effort at all, and is sure to impress.
Place a chuck roast in a Dutch oven or another deep oven-safe ceramic dish. Turn the oven on low (300) for about four hours (depending on your size roast, adjust cooking time for safety).
Top your roast with one whole stick butter, 5 or so peperoncinis, and one teaspoon of each:
- onion powder
That’s it. Promise me you’ll make this, whether you’re having company or not. You won’t regret it.
(P.S. – This makes a-ma-zing sandwiches the next day on some toast or buttered rolls.)