The pan juices this roast made, melded with the butter, Sriracha sauce and caramelized onion was so sweet and tasty I was spooning it out onto my meat and licking the pan before I washed it after dinner tonight. I made sure to not use much Ranch seasoning so as not to drown out the magic of the other flavors. Man, was this roast ever good! If you’re a pot roast fan, this one is definitely worth. I’ll bet you add it to your regular rotation roast recipes. It’s THAT good. It’s incredibly simple, too. For those that shy away from spicy foods, there was a bit of tingle on my tongue, but this was not very hot with Sriracha really. It wasn’t too hot for me, and I don’t like my food very spicy when push comes to shove. 🙂 This recipe is suitable for all phases of Atkins and Keto diets.
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2¼ lb. beef chuck roast (this was a very small roast)
½ pkg. Ranch Buttermilk dressing powder
3 oz. onion, sliced pretty thin
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.
NUTRITIONAL INFO: Serves 4 adults, each generous serving contains:
19.1 g fat
2.9 g carbs, .2 g fiber, 2.7 g NET CARBS
50.7 g protein
432 mg sodium