I got this recipe from BlackBart, who posted it on a message board for fans of BYU sports. This is a slightly modified version. It’s one of my family’s favorite dinners.

Ingredients:

1 stick salted butter, cut into about 10 squares
16 peperoncini peppers (slightly less than half of a 16 oz jar)
2 packets Ranch dressing mix
2 packets Au Jus mix
6 lbs beef (chuck roast is great, but I usually use beef that’s been cut into large stew-meat-sized cubes)

Set oven temperature to 225 ̊F.

Put half of the beef in the bottom of a 12-inch Dutch oven.
Place half of the squares of butter around the surface of the sprinkled beef.
Sprinkle one Ranch dressing mix and one Au Jus mix over the beef.
Place eight peperoncini peppers around the surface of the beef.
Put the rest of the beef on top.
Place half of the squares of butter around the surface of the sprinkled beef.
Sprinkle one Ranch dressing mix and one Au Jus mix over the beef.
Place eight peperoncini peppers around the surface of the beef.
Pour a little of the peperoncini juice on the meat (maybe 2 tablespoons).

Don’t add any water!

At this point, it should look like this:

IMG_20190702_074522671[1]
This is how everything looks just before you put it into the oven.
Place the lid on the Dutch oven, and put the whole thing on the middle rack of your oven. Cook it, undisturbed, for 10 hours. Don’t lift the lid, don’t stir it. Just let it slowly, slowly roast in its own juices and spices.

30 minutes before serving, take it out of the oven and let it sit with the lid on.

Uncovering the roast

(While the meat is resting, you can bake some rolls and steam some green beans.)

Feeds 8 hungry adults.