Sauce ships fresh at ambient temperature.
Store unopened at room temperature in cool, dark place for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.

Cut 2 1/2 lb. boneless beef chuck into 4" pieces and season with kosher salt and freshly ground pepper.
In large Dutch oven over medium-high heat, warm 2 Tbs. oil.
Working in batches, brown beef on all sides, 8–10 minutes per batch.
If using slow cooker, transfer beef to insert and add braising sauce. Cover and cook on high until beef is fork-tender, 4–5 hours.
If using Dutch oven, return all beef to pot. Add braising sauce and 1 cup water and bring to simmer. Cover pot tightly with aluminum foil, then cover with lid.
Transfer to 350°F oven and cook until beef is fork-tender, 2 1/2–3 hours.
Skim fat off sauce, shred beef and serve.
Serves 4.

Williams Sonoma Braising Sauce, Spanish Piquillo Pepper Beef