Store unopened at room temperature for up to 24 months. Refrigerate after opening and use within 7 days.
Sauce will naturally separate. Shake before use.

Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm oil. Add diced bacon and cook until browned, 5–8 minutes. Drain. Pour off all but 1 Tbs. fat from pot.
Working in batches, brown chicken on all sides.
Slow-cooker method: Transfer chicken and bacon to insert and add braising sauce. Cover and cook on high until chicken is cooked through (approx. 4 hours), adding thawed frozen pearl onions in last hour of cooking.
Stovetop method: Return all chicken and bacon to pot and add braising sauce. Bring to a simmer, scraping up browned bits. Reduce heat to low, cover and simmer, stirring occasionally, until chicken is cooked through (approx. 45 minutes), adding onions in last 20 minutes of cooking.
Skim fat off sauce and serve.
Makes 4–6 servings.

Season 4 lb. boneless beef chuck roast, cut into 1-inch (2.5-cm) pieces, with salt and pepper.
In large fry pan or Dutch oven over medium-high heat, warm 3 Tbs. vegetable oil. Working in batches, brown beef all over, 8 to 10 minutes per batch.
Slow cooker method: Transfer beef to insert and add braising sauce. Cover and cook on high until beef is fork-tender, about 4 hours.
Oven method: Return all beef to pot. Add braising sauce and 1 cup (250ml) water and bring to simmer. Cover pot tightly with aluminum foil and place lid on top. Transfer to 325°F (165°C) oven and cook until beef is fork-tender, about 3 hours.
Skim fat off sauce and serve.
Makes 6–8 servings.

Williams Sonoma Classic French Braising Sauce Duo