I Need More Time!
If you’ve ever hosted a party, I am sure you know what it’s like to juggle cooking and cleaning. Cooking can sometimes take up a huge chunk of your day, and just after you’ve whipped up an elaborate dish, it’s show time and your kitchen is a mess, you still haven’t showered and your house still smells like cat.
That said, I give you—Chuck Roast Sliders! My friend Jay made this dish for a bathroom warming party* at his place and it was a hit. You basically toss in together a bunch of ingredients and throw it in the oven for 3 hours. Voila. And oh my, now you have all the time in the world to make your place look pwetty! So unless you want to serve up peanut butter sandwiches to your guests, try this recipe below. Because cooking doesn’t have to be a big production.
5 pounds boneless chuck roast
1 jar (12 ounces) pepperoncini, drained and sliced
1 small onion, sliced
1 bulb garlic, cloves broken apart and peeled
1 can (12 ounces) beer of your choice (I usually opt for the rich flavors of a dark beer when cooking with meat, i.e. a Porter or a Stout)
2 tsp Italian seasoning
1 tsp oregano
1 tsp salt
1 tsp black pepper
Preheat oven to 350 degrees F. Combine all ingredients in a 9×13 roasting pan. Bake 2 ½ to 3 hours until fork tender. Remove from oven and let cool for 30 minutes. Strain liquid and reserve.
Shred meat and discard fat. Pour reserved liquid over meat. Stir to coat evenly. Serve piled on french rolls (or in this case, slider buns!).
(source: Vicki Drew’s chuck roast italian beef; delish.com)
Suggested salad pairing: Potato salad
*Architects like to come up with an excuse like this to have a party. This usually involves a site visit to somebody’s house, scrutinizing the newly remodeled space (in this case a bathroom), looking for mistakes in the tile work, commenting that the toilet seat on the low-flow water closet doesn’t quite stay up and that vessel sinks are all the rage these days, openly coveting the shiny mod fixtures, and discussing the design and construction process over wine and foodies. Ya gotta love it!