The secret isn’t the meat. It’s what you dare to put on top of it. One simple chuck roast, a few packets from the back of your pantry, and suddenly your entire house smells like the Sunday dinners you thought you’d never have time to make again. No searing, no chopping, no culinary degree—just layer, walk away, and let eight slow hours turn a cheap cut into tender, buttery, fall-apart perfec… Continues…