one pot beef

Pull Apart Chuck Roast

Serves 6-8

INGREDIENTS:

4 lbs chuck roast⁣

5 cloves garlic, minced

Dry Rub:

2 tbsp brown sugar⁣
2 tbsp kosher salt⁣

2 tbsp ground black pepper
2 tsp red chili pepper flakes

Marinade:

1 cup beef broth
1 cup soy sauce⁣
1/2 cup hoisin sauce⁣
1/4 cup honey⁣

1/3 cup rice vinegar⁣

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Garnishes - sesame oil, sesame seeds, chopped green onions
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METHOD:⁣

1. In a Dutch oven or deep casserole dish, add chuck roast and massage meat with dry rub ingredients and minced garlic. Set aside uncovered and let meat come to room temperature.

2. Preheat oven to 325F. In a glass measure, whisk together marinade ingredients and then pour over meat. Flip several times to ensure the meat is coated well.

3. Cover and roast in oven for 3.5 to 4 hours or until the roast is fall apart tender. Remove from oven and let rest for 10-15 minutes.

4. Shred meat with 2 forks, combining all the juices. You can place back oven under the broiler to brown the meat for crispy bits.

5. Drizzle with sesame oil and garnish with sesame seeds and green onions. Serve with rice or noodles.

make ahead salad for a crowd

Kale Spinach Faro Salad
Serves 10-12

INGREDIENTS:

1 large box baby spinach
1 bunch kale, leaves only shredded
3-4 cups cooked faro (cooled or chilled overnight)

1 cup grated parmesan
1 cup dried cranberries
1 cup toasted walnuts

For the vinaigrette:

1/3 cup extra-virgin olive oil

1/3 cup white wine or champagne vinegar
2 tbsp honey
2 tsp Dijon mustard
1.5 tsp kosher salt
1 tsp ground black pepper

METHOD:

1. Make the vinaigrette by whisking ingredients together in a glass measure or combining in a jar with a fitted lid. Taste and adjust seasoning. Set aside.

2. In a large mixing bowl, combine spinach, kale, and cooked faro. Toss with vinaigrette, add parmesan and then transfer to a large serving platter. You can do this 1-2 hours beforehand, keep chilled until ready to serve.

3. Top with cranberries and walnuts. Taste and adjust seasoning if necessary.