The pan juices this roast make, melded with the butter, Sriracha sauce and caramelized onion are so sweet and tasty I spoon it out onto my meat. I make sure to not use much Ranch seasoning so as not to drown out the magic of the other flavors. Man, is this roast ever good! If you’re a pot roast fan, this one is definitely worth a try. 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.
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:
397 cals, 19g fat, 2.9g carbs, 0.2g fiber, 2.7g NET CARBS, 50.7g protein, 432 mg sodium