Season 3 lb. (1.5kg) beef chuck roast, cut into 1" (2.5 cm) cubes, with salt and pepper.
In large fry pan or Dutch oven over medium-high heat, warm 1 Tbs. oil.
Add 1/2 lb. (260g) diced bacon and cook until browned, 5–8 minutes. Drain. Pour off all but 1 Tbs. fat from pan.
Working in batches, brown beef on all sides.
If using a slow cooker, transfer beef and bacon to insert and add braising sauce. Cover and cook on high until meat is fork-tender, approx. 5 hours, adding 2 cups (200g) thawed frozen pearl onions and 1/2 lb. (250g) peeled baby carrots in last hour of cooking.
If cooking on stove, return beef and bacon to pan and add braising sauce. Bring to a simmer, scraping up any browned bits. Reduce heat to low, cover and simmer, stirring occasionally, until meat is fork-tender, approx. 3 hours, adding vegetables in last hour.
Skim off fat and serve.
Makes 6 servings.

Season 4 lb. (2 kg) bone-in short ribs with salt and pepper.
In large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until almost smoking.
Working in batches, brown ribs on all sides, 8–10 minutes per batch.
If using a slow cooker, transfer ribs to insert and add braising sauce. Cover and cook on high until meat is fork-tender, approx. 5 hours.
If using an oven, return ribs to pot, add braising sauce and 1 cup (250ml) water, and bring to a simmer. Cover pot tightly with aluminum foil, then cover with lid. Transfer to preheated 350°F (180°C) oven and cook until meat is fork-tender, 3–4 hours.
Skim off fat and serve.
Makes 6–8 servings.

Williams Sonoma Braising Sauce, Beef Bourguignonne & Black Truffle Short Rib