When slow cooking a chuck roast keep the left over juice; it's the key to making the most of the roast in subsequent meals. Here's how: after braising strain the remaining juice into a clean container and chill to separate the fat. Once the fat has hardened scrape it off and throw it away. Cover the remaining gelatin and store in the fridge. When you're ready to eat add a spoonful or two of the gelatin to the meat and reheat in a skillet.
This week's roast was eaten on rice with leeks, in a ciabatta roll with pickled vegetables, mixed into homemade fried rice and as a main course with sides of new potato and kale.
