Does anyone remember the butter roast thread? Got a good one?
This my version. Not the same, but it suits me ::dancing-banana:: Pepperoncini Beef (2) 3-4 lb boneless chuck roasts, trim off excess fat (or chicken thighs) 1 packet of Ranch Dressing powder (NOT Ranch Dip mix powder, not the same!) 16oz jar of sliced pepperoncini, drained (remove stems) 10.5oz beef broth, prepared and heated for serving (or chicken broth) 1 teaspoon Worcestershire sauce, stir into beef broth 4 Tbsp butter Sear the beef on the grill until nicely browned and smoky. Sprinkle the beef on all sides with the Ranch mix and place in the crock pot. Pour the pepperoncini on top, cover and cook about 6-8 hours on high, until the beef slides off a fork (4-6 hours for chicken). Shred the beef, chop up the pepperoncini, and defat the juices. Everything and the butter, goes back into the crockpot to keep warm. Split open a roll, top with beef and peppers, add a slice of smoked gouda and slide under the broiler for minute or two to melt the cheese. Serve each person with small bowl of warm broth for dipping on the side.
I've never made this so I googled it. I'm going to give this a try. It sounds delicious! Worcestershire Butter Roast Beef Ingredients 4 lb (1.8 kg) beef roast (prime rib, tenderloin, or striploin recommended) ⅓ cup (75 g) soft butter 3 cloves garlic, minced 1½ Tbsp Worcestershire sauce 1 tsp dried thyme ½ tsp coarsely ground black pepper ½ tsp kosher salt 1 Tbsp English-style mustard (optional, for extra tang) Instructions Cream together the butter, minced garlic, Worcestershire sauce, thyme, salt, pepper, and mustard (if using) in a small bowl until smooth. Pat the butter mixture all over the roast using cold, wet hands (it spreads easily this way). Cover the roast tightly in plastic wrap and refrigerate for up to 24 hours (overnight is ideal for maximum flavor). If you’re short on time, you can skip this and proceed after letting it sit at room temp. Remove the roast from the fridge and let it come to room temperature for 60–90 minutes before cooking. This promotes even roasting. Place the roast on a rack in a shallow roasting pan lined with aluminum foil (for easy cleanup). Preheat your oven to 425°F (220°C). Roast uncovered for 20 minutes to get a nice initial sear and color. R
@Baileygirl What google says it looks like.
@Baileygirl looks amazing. All you need now is a glass of Cab to go with it
Roast Beef with Horseradish and Herb Butter Mix ½ cup softened butter with 2–3 tablespoons prepared horseradish (drained if watery) and 2 tablespoons chopped fresh parsley until smooth. Pat down you prime rib, rub the mixture all over it, and season with salt and pepper. Let it sit at room temperature for 1 hour. Preheat your oven to 425°F. Roast for 15 minutes, then lower the heat to 325°F and cook about 15–20 minutes per pound until done the way you like it. Tent loosely with foil and rest 15–20 minutes before slicing thin. The butter turns into a tasty sauce as it rests.
@Craic'n Crabs looks perfect for Christmas dinner
1 whole chicken (3.5–4.5 lbs) 4–6 Tbsp butter (softened) 3–4 garlic cloves, minced 1–2 Tbsp chopped herbs (thyme, rosemary, or parsley) 1 lemon Salt & pepper Half an onion Pat the chicken dry and season it with salt and pepper. Mix the butter, garlic, and herbs together, then rub it all over the chicken. Stuff the lemon and onion inside. Roast at 425°F for about 1 hour 15 minutes, or until the thigh reaches 165°F. Let it rest 10 minutes before carving. Spoon the pan juices over the chicken when serving. Good with potatoes or veggies on the side. Save the carcass for homemade stock
@Adkandobx at your mention. Bumping up.