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Mimi Pond
I don't understand folks fussing about stirring together a few ingredients to make an impromptu "ranch dressing." Also fussing about the amount of fat. You put 6 T of butter in there. What do you expect? It's all delicious! Dump the whole big jar of pepperoncinis in is my only tweak. Y'all leave my Sammy alone. He works hard to bring you this stuff.
Dawn W.
Delicious, but Holy Greaseball Batman! Who eats a chuck roast cooked with a stick of butter? Is thatas much fat as the average adult should eat in a year?
The butcher removed the outer fat. I seared the roast in olive oil, with no butter, mayo, etc., added 10 pepperoncini, a cup of white wine, 1.5 cups low sodium beef stock, a handful of fresh thyme branches, 6 peeled garlic cloves, & a slight sprinkle of crushed red pepper flakes. Then cooked it for 6.5 hrs. Incredibly delicious.
ralph
My wife made the recipe. She confused Porcini Mushrooms with Pepperoncini. A delicious mistake.
Sam Sifton
Yes, of course. Three or four hours at 250 ought to do it, in a covered Dutch oven, maybe longer if your roast is large.
Tom B.
I know I'll get nowhere with the average NYT reader but the fear of MSG is an old wive's tale and was thoroughly disproven decades ago.
MSG is simply a purified form of glutamate, which is a flavor compound found in everything from mushrooms to anchovies. Adding msg is no different and no more harmful than add adding powdered lemon juice (citric acid) for tanginess, or sugar for sweetness, or salt. Latest science indicates glutamate, far from being harmful, is probably beneficial.
Tracy
I'm amazed by all of the anti-fat comments. America has been suckered by low-fat diets and processed low-fat foods for decades and we have rampant diabetes and other diseases. Read the new research! If you just don't care for fat, chill this dish in the fridge or freezer then skim the hardened fat off. How could 4 Tbs of butter distributed through a whole dish with a lot of it left at the bottom of the crockpot be bad for you? Strikes me as paranoia.
Maureen
Personally, I am grateful for the alternative to the packaged items, as I have all the ingredients in my pantry already, and I don't usually have packaged salad dressing on hand. Thank you NY Times, for this option, in spite of all the criticism you're getting for it.
Rosie Tunes
Homemade Buttermilk Ranch Dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
-
1 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
About 1 1/2 cups. Keeps for a week, covered in the fridge.
Sam Sifton
I cut the butter in half from the original recipe. You could go with even less. But I wouldn't forgo entirely. You want some fat to combine with the crust to make a kind of "gravy."
Robert Fenerty
A few years ago I sat at the chef's table at a Michelin stared restaurant and watched a high-end steak being slathered with butter again and again and again during the saute, before it hit the oven. And then some more butter. Then serve.
I'd never seen anything like this before. The chef explained that home cooks cut out the fat and then wonder why their food doesn't taste like it does at the restaurant!
Richard Gillin
Sorry? Leftover beers? I don't understand!
barbinkent
Whoa, I make this recipe a lot. Here's another take on it.
Braise meat. Use either dutch oven low, the slow cooker or a pressure cooker.
Slice large onion. Set it in. Add roast. Add dill, garlic, a little paprika...and the pepperoncini - I cut the tops off and occasionally take out seeds. Or, buy pepperoncini rings. I used to drain it, but seriously, no.
ADD TWO LEFTOVER BEERS. Enough to cover meat! Add two bouillon cubes; cook til it falls apart. Chicago Style Italian Beef. Voila.
John L.
Would love to see Dutch Oven alternative instructions.
Diane
Cooked this yesterday in a 300 degree oven for 3.5 hours in my le creuset dutch oven and it came out FABULOUS
Michelle
In another article on his interpretation, Sifton said, "I seared the roast before placing it in the slow cooker, browning it aggressively beneath a shower of salt and pepper and a coating of all-purpose flour that I hoped would create a fond, or base of flavor, to replace the gravy mix, and give some structure to the sauce."
wrilei
Recommend getting trimmed brisket; otherwise very fatty
Sarah A
Weirdly bland? But ok
carol
Excellent! I deglazed the pan with some broth, add that to the crockpot. Also added one chopped onion and some garlic powder. AND used a venison roast.
Mike
Skip half the ingredients. To the crock pot add:2.5-4 lb chuck roast1 envelope au jus gravy mix1 envelope ranch dressing1/2 stick butter1/2 - 1 jar drained pepperonciDone. 10 hours on low.If you want to get fancy:put a bed of sliced onions in first, 1/2 lb sliced mushrooms, and 1 cup heavy cream. Proceed with above instructions.When 75-year-old women have seconds and thirds, you know you've scored a hit!
Teri
2/24Crock pot 6 hours for 3.5# roastOven 3.5 hours for 3.5 - 4# roastMaybe cook in oven at lower temp Cooking in crock pot kept the roast browner
Tony
has anyone tried this with gluten free flour
JV
Made this recipe for the 5th time to bring to a Super Bowl gathering. This attempt was far better than previous ones. Made it a day ahead using a 5 lb chuck roast - other cuts will not produce the gravy. Seared each side in a Dutch oven until I achieved a very dark crust. Key because you want to maintain the crispy exterior through the braising process. Tripled the ranch dressing & added that along with a 12 oz jar of pepperoncini and some brine. 225 degrees for 5 hours. Let it cool & skimmed.
Madison
This is amazing. We've found it comes out best done low and slow in a Dutch oven: 200 for 4hrs. I put in the whole jar of pepperoncini which is what really makes the dish.
Carolyn
Elaine says add the whole jar of pepperoncini
Viva
Fantastic results following the recipe almost exactly as written. Bought freezer bags expecting to have mountains of leftovers from 4.6 lbs of chuck, but folks went back for thirds. Just enough left over for 2 delicious sandwiches on fresh bolillo the next day. Next time will 1)make mashed potatoes to maximize the delicious gravy that benefitted immensely from a turn through the gravy fat separator 2) use whole pepperoncini (sliced was on sale); I loved the acid & heat but my guests needed less.
Jayne
Made this recipe today and a couple of hints to make it even easier. After browning meat and any onions/garlic, deglaze the pan with the pepperoncini brine. Next, I add all of the ingredients for the ranch into the deglazed mixture - why dirty another dish!?! Worked perfectly.PS I know, not in original recipe, but I add them to most everything I cook.Note: I did use a Le Creuset Dutch oven and the oven at 300.
Valleygurrl818
I’ve made this many times and it’s always delicious and always a hit! I do use the Hidden Valley ranch and Lawry’s Au Jus packets. I use a 1/2 to whole jar of peperoncinos and sometimes I add a can of French onion soup. I serve with mashed potatoes (Yukon gold). It’s hearty and simple to make and leftovers (if there are any) are also fantastic.
Megan K
Classic recipe everyone loves. I halved it and turned out great. I did make my own "ranch" but added a squirt of the real deal into the crockpot. I used jarred and already sliced pepperoncini and added in a splash of the juice. Cooked on low for about 4 hours (1.6 lb roast)
Leanne
I used 8 good sized pepperoncini.
Tonya
Absolutely loved this recipe. I added quite a bit more peppers than called for as well as the brine. Curious how this might work with a leg of lamb?
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